Crispy Shrimp Tacos with Kimchi Mayo
Cabbage, Cuke & Radish Slaw
Cooking time
35 minutes
Servings
2/4
Calories
870 /serving
Mouth-puckering, mysterious and maybe even magical, kimchi has been having an extended moment on these shores. The hot Korean condiment, made from salted and fermented veggies (usually cabbage), adds an exciting Asian accent to any recipe. It’s an ideal flavour booster when combined with mayo in these irresistible tacos. They star battered shrimp, tossed with our signature sesame spice blend and panko before being baked. They’re seconded by a crunchy lime-soaked slaw with radishes and cucumber. Now kimchi on, those tortillas are ready to go!
We will send you:
- 285g Shrimp
- 1 Lime
- 1 Cucumber
- 150g Shredded green cabbage
- 90g Radishes (or French radishes)
- 90ml Mayonnaise
- 76g Panko
- 66g Kimchi
- 6 Wheat flour tortillas
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Eggs, Sesame, Shrimp, Wheat
You will need:
Zester
Sheet pan
Salt & pepper (S&P)
Parchment paper
Aluminium foil
Total Fat
47 g
Saturated Fat
6 g
Sodium
2200 mg
Total Carb
86 g
Sugars
10 g
Protein
32 g
Fibre
10 g
Preparation
Mise en place
Preheat the oven to 450°F. Zest and quarter the lime. Thinly slice the cucumber. Thinly slice the radishes; place in a bowl of cold water. Stack and tightly wrap the tortillas in aluminium foil.
Prepare the shrimp
Pat the shrimp dry with paper towel and remove the shells from the tails; season with S&P. In a shallow bowl, combine the panko and ⅓ of the spices. In a second shallow bowl, combine ⅔ of the mayo, 1 tbsp water (double for 4 portions) and ½ the remaining spices. Working one at a time, coat the shrimp in the mayo mixture (tapping off any excess), then in the panko (pressing to adhere). Transfer to a lined sheet pan as you go.
Bake the shrimp
Bake the shrimp*, 8 to 12 min., until cooked through and beginning to brown. Keep warm.
Make the kimchi mayo
Meanwhile, roughly chop the kimchi. In a small bowl, combine the kimchi, remaining mayo and ½ the lime zest.
Warm the tortillas & make the slaw
Warm the tortillas directly on an oven rack, 4 to 5 min., until soft and pliable. In a large bowl, combine the cabbage, cucumber, radishes (drain before adding), juice of ½ the lime wedges, ⅓ of the kimchi mayo, and the remaining lime zest and spices.
Plate your dish
Divide the tortillas between your plates. Top with the remaining kimchi mayo, the slaw and shrimp. Garnish with the remaining lime wedges. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
