Green Chef

Southwest Shrimp Tacos with Corn Slaw

cotija, cilantro, chipotle-lime aïoli

⏱️ 25 min 🍽️ 2 servings

Cooking Tips

Charring the corn gives a smoky flavor and complements the citrusy cabbage. Make sure shrimp is fully cooked (internal temp 145°F). If you modified your meal, use the separate CUSTOMIZE card as a guide. Warm tortillas in the oven wrapped in foil for best results.

Ingredients

1 whole Lime
0.25 oz Cilantro
1 whole Shallot
0.5 oz Garlic
2.5 oz Corn
3.5 oz Cabbage
10 oz Shrimp
1 tbsp Fajita Spice Blend
6 whole Flour Tortillas
2 oz Vegan Chipotle-Lime Aioli
0.5 oz Cotija Cheese
0 Olive Oil
0 Cooking Oil
0 Salt
0 Pepper

Tools

large nonstick pan with lid
mixing bowls
microplane
thermometer
oven mitt
foil

Click anywhere to see instructions →

Green Chef

Southwest Shrimp Tacos with Corn Slaw

cotija, cilantro, chipotle-lime aïoli

⏱️ 25 min 🍽️ 2 servings

Cooking Tips

Ingredients

1 whole Lime
0.25 oz Cilantro
1 whole Shallot
0.5 oz Garlic
2.5 oz Corn
3.5 oz Cabbage
10 oz Shrimp
1 tbsp Fajita Spice Blend
6 whole Flour Tortillas
2 oz Vegan Chipotle-Lime Aioli
0.5 oz Cotija Cheese
0 Olive Oil
0 Cooking Oil
0 Salt
0 Pepper

Tools

large nonstick pan with lid mixing bowls microplane thermometer oven mitt foil

Mise en Place

Prepare produce and aromatics

Wash and dry fresh produce. Zest 1 whole lime with a microplane and quarter it. De-stem and roughly chop ¼ oz cilantro leaves. Cut ends off 1 whole shallot, discard peel, and slice widthwise about ¼ inch thick; separate slices. Mince ½ oz garlic.

Prepare vegetables for slaw

Set aside corn and cabbage in bowls so they're ready for charring and mixing.

Rinse and dry shrimp

Rinse 10 oz shrimp (or quantity needed) under cold water, then pat dry with paper towels. Set aside for seasoning.

Prepare bowls and equipment

Set out a large nonstick pan with lid, two mixing bowls (medium or large), and kitchen tools like a microplane, cutting board, knife, and paper towels.

Preheat oven

Preheat oven to 425 degrees for warming 6 whole flour tortillas (or amount needed). Wrap tortillas in foil and set aside.

Cooking Steps

Prep Ingredients

Preheat oven to 425 degrees. Zest 1 whole lime with a microplane (or on small holes of a box grater) over a small bowl. Quarter 1 whole lime. De-stem ¼ oz cilantro; roughly chop leaves. Cut ends off 1 whole shallot and discard peel. Cut widthwise into slices, about ¼ inch thick. Separate slices. Mince 1 whole garlic.

Char Corn

Heat a large dry nonstick pan over high heat. Add 2½ oz corn and cover with lid; cook 1-2 minutes, or until golden brown and lightly charred in spots, shaking pan occasionally. Remove from heat. Season with salt and pepper to taste. Transfer to a medium bowl (large bowl for 4 servings). Reserve pan.

Make Slaw

Add 3½ oz cabbage, lime zest, about half the chopped cilantro, juice of two lime wedges (or four wedges for 4 servings), and a drizzle of olive oil to bowl with corn. Stir to combine. Season with salt and pepper to taste.

Season & Cook Shrimp

Rinse 10 oz shrimp. Pat dry with paper towels. Place in a second medium bowl. Season with 1 tbsp fajita spice blend, salt, and pepper. Drizzle lightly with cooking oil. Stir to coat. Heat a drizzle of cooking oil in pan used for corn over medium-high heat. Add shrimp, sliced shallot, and minced garlic to hot pan. Lightly season with salt and pepper. Cook 5-6 minutes, or until shrimp are fully cooked, stirring occasionally.

Warm Tortillas

Stack 6 whole flour tortillas on foil; wrap with foil. Place directly on oven rack. Warm 4-6 minutes, or until warmed through.

Plate Your Dish

Divide tortillas between plates. Fill with shrimp and slaw. Drizzle with 2 oz vegan chipotle-lime aioli. Garnish with cotija cheese and remaining cilantro. Serve with remaining lime wedges. Enjoy!

← Click anywhere to see ingredients