15-Min Honey Habanero Shrimp Tacos

15-Min Honey Habanero Shrimp Tacos

with Orange Salsa & Cabbage Slaw

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with Shrimp (peeled & deveined)

For these dynamic tacos, we're tucking plump, honey habanero-spiced shrimp inside warm tortillas alongside fresh orange salsa and cooling sour cream for the perfect balance of tropical flavors. A zesty, crunchy cabbage slaw adds even more freshness.

Details

For these dynamic tacos, we're tucking plump, honey habanero-spiced shrimp inside warm tortillas alongside fresh orange salsa and cooling sour cream for the perfect balance of tropical flavors. A zesty, crunchy cabbage slaw adds even more freshness.

Nutrition per serving

600 Calories Or Less

Ingredients

10 oz

Shrimp (peeled & deveined)

4 each

Flour Tortillas

1 each

Poblano Pepper

2 each

Scallions

1 each

Navel Orange

1 each

Lime

4 oz

Shredded Cabbage & Carrots

1 bunch

Cilantro

¼ cup

Sour Cream

2 tsp

Smoky Honey Habanero Spice Blend (Honey Granules, Brown Sugar, Smoked Paprika, Salt & Habanero Powder)

Note: Measurements are for 2 serving recipes.

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Instructions

recipe-step-image-Prepare the ingredients }

step 1

Prepare the ingredients

Wash and dry the fresh produce. Quarter the lime(s). Peel and small dice the orange(s). Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling.
recipe-step-image-Cook the shrimp & pepper}

step 2

Cook the shrimp & pepper

Pat the shrimp dry with paper towels. Place in a bowl; season with salt, pepper, and up to half the spice blend, depending on how spicy you'd like the dish to be. Toss to coat. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp and sliced pepper(s). Cook, stirring occasionally, 3 to 5 minutes, or until the pepper is softened and the shrimp are opaque and cooked through. Turn off the heat.
recipe-step-image-Finish & serve your dish }

step 3

Finish & serve your dish

Meanwhile, in a bowl, combine the sour cream and as much of the remaining spice blend as you'd like; season with salt and pepper. In a separate bowl, combine the diced orange(s), sliced white bottoms of the scallions, and a drizzle of olive oil; season with salt and pepper. In a separate bowl, combine the cabbage and carrots, the juice of 2 lime wedges (or 4 wedges for 4 servings), and a drizzle of olive oil; season with salt and pepper. Stir to combine. Wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. Transfer to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, cooked shrimp and pepper(s), spiced sour cream, and orange salsa. Serve the tacos with the cabbage slaw on the side. Garnish with the sliced green tops of the scallions and cilantro (picking the leaves off the stems and tearing into pieces just before adding). Serve the remaining lime wedges on the side. Enjoy!

Instructions

recipe-step-image-Prepare the ingredients }

step 1

Prepare the ingredients

Wash and dry the fresh produce. Quarter the lime(s). Peel and small dice the orange(s). Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling.
recipe-step-image-Cook the shrimp & pepper}

step 2

Cook the shrimp & pepper

Pat the shrimp dry with paper towels. Place in a bowl; season with salt, pepper, and up to half the spice blend, depending on how spicy you'd like the dish to be. Toss to coat. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp and sliced pepper(s). Cook, stirring occasionally, 3 to 5 minutes, or until the pepper is softened and the shrimp are opaque and cooked through. Turn off the heat.
recipe-step-image-Finish & serve your dish }

step 3

Finish & serve your dish

Meanwhile, in a bowl, combine the sour cream and as much of the remaining spice blend as you'd like; season with salt and pepper. In a separate bowl, combine the diced orange(s), sliced white bottoms of the scallions, and a drizzle of olive oil; season with salt and pepper. In a separate bowl, combine the cabbage and carrots, the juice of 2 lime wedges (or 4 wedges for 4 servings), and a drizzle of olive oil; season with salt and pepper. Stir to combine. Wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. Transfer to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, cooked shrimp and pepper(s), spiced sour cream, and orange salsa. Serve the tacos with the cabbage slaw on the side. Garnish with the sliced green tops of the scallions and cilantro (picking the leaves off the stems and tearing into pieces just before adding). Serve the remaining lime wedges on the side. Enjoy!

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15-Min Honey Habanero Shrimp Tacos