Shrimp tacos with chimichurri-cabbage slaw and guacamole

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Shrimp tacos with chimichurri-cabbage slaw and guacamole

Lean & Clean

Shrimp tacos with chimichurri-cabbage slaw and guacamole

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Pescatarian, Diabetes-Friendly, No Added Sugar, <600 Calories

2 Servings, 540 Calories/Serving

15 Minutes

It doesn’t have to be Tuesday to partake in taco night. Season some hearty shrimp any night of the week and load up warm tortillas with all the fixings that will dazzle your taste buds.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 ounces organic shredded green or other cabbage
  • 2 ounces organic shredded carrots
  • Sunbasket chimichurri (extra virgin olive oil - parsley - red wine vinegar - cilantro - garlic - cumin - kosher salt)
  • 3 organic scallions
  • 1 organic lime
  • 8 ounces wild Gulf shrimp
  • Sunbasket Tex-Mex seasoning blend (chili powder - onion powder - garlic - sweet smoked paprika - dried Mexican oregano)
  • 8 Mi Rancho 100% corn tortillas
  • ½ cup guacamole
Ingredient IQ

Chimichurri is a stunning herb-flecked sauce that hails from Argentina and Uruguay, where it’s traditionally used as an accompaniment to grilled meats. While vinegar, parsley, garlic, and olive oil are mainstay components, recipes vary widely. 

Nutrition per serving

Calories 540, Total Fat 26g (33% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 125mg (42% DV), Sodium 640mg (28% DV), Total Carb. 62g (23% DV), Fiber 10g (36% DV), Total Sugars 3g (Incl. 0g Added Sugars, 0% DV), Protein 18g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt " + "per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility " + "that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, " + "Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prepare the slaw

In a medium bowl, toss together the cabbage, carrots, and half the chimichurri (set aside the remaining chimichurri for serving). Season to taste with salt and pepper. Let stand while you prepare the remaining ingredients.

2

Prep the garnishes; cook the shrimp

  • Trim the root ends from the scallions; thinly slice the scallions.
  • Cut the lime into wedges for garnish. [Cut 1 lime into wedges; save the remaining lime for another use.]
  • Rinse and drain the shrimp, then pat dry; season lightly with salt and the Tex-Mex seasoning blend.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side. Transfer to a plate.

3

Warm the tortillas

  • Remove 6 [12] tortillas from the package; save the rest for another use.

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the 6 [12] tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.

Serve

Set out the tortillas, shrimp, cabbage slaw, guacamole, scallions, remaining chimichurri, and lime wedges and invite everyone to assemble their own tacos.

Kids Can!
  • Prep the slaw.
  • Time the cooking.
  • Assemble the tacos.