Meal Kit
Southern Fried Shrimp Tacos
with dill pickle slaw
Prep & Cook Time: 15-20 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Eggs, Wheat
Chef
Nigel Palmer
In Your Box (serves 2)
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8 oz. Shrimp
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6 Small Flour Tortillas
- 4 oz. Slaw Mix
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2 fl. oz. Buttermilk Ranch Dressing
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2 oz. Corn Muffin Mix
- 6 Dill Pickle Slices
- 1 tsp. Hot Sauce
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) bO9bwn3n
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Calories730
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Carbohydrates66g
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Net Carbs63g
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Fat42g
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Protein23g
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Sodium1850mg
Recipe Steps
You Will Need
- Olive Oil
- 2 Mixing Bowls
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Coarsely chop pickles.
Pat shrimp dry. In a mixing bowl, gently combine corn muffin mix and shrimp until coated. -
2 Make the Slaw
In another mixing bowl, combine slaw mix, pickles, and dressing.
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3 Warm the Tortillas
Place a large non-stick pan over medium heat.
Working in batches, add tortillas to dry, hot pan. Warm, 30-60 seconds.Wrap tortillas in foil to keep warm. Keep pan over medium heat. -
4 Cook the Shrimp
Line a plate with a paper towel.
Add 3 Tbsp. olive oil and shrimp to hot pan.Cook until shrimp are browned and reach a minimum internal temperature of 145 degrees, 2-4 minutes per side.Remove to towel-lined plate. -
5 Finish the Dish
Plate dish as pictured on front of card, filling tortillas with shrimp and slaw, and topping with hot sauce (to taste). Bon appétit!
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