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Fresh pre-cut ingredients
One pot wonder
Ready in 10 minutes

Nick’s Pick | 10-Minute Shrimp Tacos

with Radish-Apple Slaw & Avocado Cream

Cooking time

10 minutes




540 /serving

He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Tick tock taco! With just 10 minutes on the clock, you’ll make fast work of suppertime during a busy week. Turn those luscious shrimp nice and pink, and give them a dusting of our aromatic Mexican Moments spice blend. They’ll land gently on warmed flour tortillas swooshed with a smooth mix of avocado purée and sour cream. Top each one with a sharp slaw that’s crisp to the power of two with radishes and apple.

We will send you:

  • 285g Shrimp
  • 100g Radishes (or French radishes)
  • 150g Shredded green cabbage
  • 1 Apple
  • 30ml Apple cider vinegar
  • 114g Avocado purée
  • 43ml Sour cream
  • 6 Wheat flour tortillas
  • 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)

Contains: Milk, Shrimp, Sulphites, Wheat

You will need:

Large pan (non-stick if possible)
Olive oil
Salt & pepper (S&P)
Aluminum foil
Total Fat
21 g
Saturated Fat
6 g
2020 mg
Total Carb
66 g
18 g
28 g
11 g
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Mise en place
Preheat the oven to 450°F. Thinly slice the radishes. Grate the apple.
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Warm the tortillas
Stack and tightly wrap the tortillas in aluminum foil. Warm directly on an oven rack, 6 to 8 min., until heated through. Keep wrapped until ready to serve.
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Cook the shrimp
Meanwhile, pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with ⅔ of the spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through.
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Make the slaw
Meanwhile, in a medium bowl, combine the cabbage, radishes, apple, vinegar, 1 tbsp olive oil (double for 4 portions), the remaining spices and S&P.
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Make the avocado cream & serve
In a small bowl, combine the avocado purée, sour cream and S&P. Divide the tortillas between your plates. Spread with the avocado cream. Top with the shrimp and slaw. Bon appétit!

*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.