Protein Swap | Crispy BBQ Shrimp Tacos
with Zippy Cuke Slaw, Cilantro & Lime
Cooking time
15 minutes
Servings
2/4
Calories
680 /serving
With whiffs of hickory wood, sugared spices and cayenne, this shrimp has Southern style crisped right in. Load juicy pieces onto warm tortillas along with spiced mayo and a refreshing slaw. Lime wedges and chopped cilantro are a more-ish garnish.
We will send you:
- 285g Shrimp (BAP-certified)
- 150g Shredded cabbage
- 14g Cilantro
- 2 Cucumbers
- 1 Lime
- 60ml Mayonnaise
- 6 Wheat flour tortillas
- 10g Simply Smokin’ spices (sugar, paprika, salt, onion, cumin, coriander, mustard, sunflower oil, black pepper, cayenne pepper, smoked hickory flavour)
Contains: Eggs, Mustard, Shrimp, Wheat
You will need:
Oil
Salt & pepper (S&P)
Microwave
Parchment paper
Air fryer
Total Fat
41 g
Saturated Fat
6 g
Sodium
1960 mg
Total Carb
51 g
Sugars
7 g
Protein
28 g
Fibre
5 g
Preparation
Mise en place
- Preheat the air fryer to 400°F. Lightly oil the basket.
- Halve the cucumbers lengthwise; thinly slice crosswise on an angle.
- Roughly chop the cilantro leaves and stems.
- Halve the lime; juice ½ and quarter the remaining ½.
Fry the salmon
- Pat the salmon* dry and drizzle with oil; season with ½ the spices and S&P.
- Place on a small piece of parchment paper in the air fryer basket and fry, 4 to 6 min., until browned and cooked as desired.
Make the slaw
- Meanwhile, in a large bowl, combine the lime juice, ½ the cilantro, ⅓ of the mayo, a drizzle of oil, a pinch of the remaining spices and S&P.
- Add the cabbage and cucumbers; toss well.
Make the spiced mayo
- In a small bowl, combine the remaining mayo and spices, 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 the spiced mayo.
- Top with the salmon (flake into large pieces) and slaw.
- Garnish with the remaining cilantro and the lime wedges. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
