Global Fusion: Asian Shrimp Tacos
with Mango Slaw & Kimchi Mayo
Cooking time
10 minutes
Servings
2/4
Calories
720 /serving
These warm wheat tortillas get an Asian spin from pan-seared shrimp cooked with our Mellow Sesame seasonings. For a slaw that truly slays, there’s crisp cabbage and refreshingly sweet mango stung with rice vinegar. Kimchi mayo is a kicker with a kick.
We will send you:
- 285g Shrimp (BAP-certified)
- 150g Shredded cabbage
- 2 Garlic cloves
- 1 Mango
- 60ml Mayonnaise
- 30ml Rice vinegar
- 33g Organic kimchi
- 6 Wheat flour tortillas
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Eggs, Sesame, Shrimp, Sulphites, Wheat
You will need:
Large pan (non-stick if possible)
Peeler
Oil
Salt & pepper (S&P)
Microwave
Total Fat
39 g
Saturated Fat
5 g
Sodium
2480 mg
Total Carb
68 g
Sugars
25 g
Protein
28 g
Fibre
6 g
Preparation
Mise en place
- Peel and pit the mango; cut into matchsticks.
- Mince the garlic.
- Roughly chop the kimchi.
- In a small bowl, combine the kimchi, mayo, ⅓ of the garlic, ⅓ of the spices and pepper.
Cook the shrimp
- Pat the shrimp dry (remove the shells from the tails if desired); season with S&P.
- In a large pan (non-stick if possible), heat a generous drizzle of oil on medium-high.
- Add the shrimp, and remaining garlic and spices.
- Cook, stirring occasionally, 2 to 4 min., until the shrimp* are opaque and cooked through.
- Transfer to a plate.
Make the slaw
- In a large bowl, combine the cabbage, mango, vinegar, a drizzle of oil and S&P.
Warm the tortillas
- Wrap the tortillas in a slightly dampened paper towel.
- On a plate, microwave, in 10 sec. increments, until warm.
Plate your dish
- Divide the tortillas between your plates.
- Spread with a spoonful of the kimchi mayo.
- Top with the slaw and shrimp.
- Serve the remaining kimchi mayo on the side. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
