Jerk Shrimp Tacos with Cabbage & Orange Slaw

Jerk Shrimp Tacos

with Cabbage & Orange Slaw

30 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

These shrimp tacos capture the spiced, smoky, sweet flavors of Jamaican jerk seasoning—tamed by a layer of lime-seasoned mayo. On the side, a wintry slaw studded with juicy bites of citrus completes the dish on a refreshing note.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    540 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Jerk Shrimp Tacos with Cabbage & Orange Slaw
Title
time-saving
tips & techniques
Orange
Flour Tortillas
Shallot
Peanuts
Lime
Mayonnaise
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 375°F. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the radish; quarter lengthwise, then thinly slice crosswise. Peel and large dice the orange, discarding any seeds. Peel the shallot and finely chop to get 2 tablespoons (you may have extra). Cut off and discard the root end of the lettuce; thinly slice the leaves. Quarter the lime. Roughly chop the peanuts.

Make the slaw:
2 Make the slaw:

In a large bowl, combine the sliced cabbage and radish, diced orange, chopped shallot, and the juice of 2 lime wedges. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Warm the tortillas:
3 Warm the tortillas:

While the slaw marinates, place the tortillas on a large piece of aluminum foil; tightly wrap to seal. Place directly onto the oven rack and warm 6 to 8 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.

Cook the shrimp:
4 Cook the shrimp:

While the tortillas warm, pat the shrimp dry with paper towels. Place in a bowl. Season with salt, pepper, and up to 3/4 of the spice blend (you will have extra); toss to coat. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp and cook, stirring occasionally, 3 to 4 minutes, or until opaque and cooked through. Turn off the heat.

Season the lettuce:
5 Season the lettuce:

While the shrimp cook, place the sliced lettuce in a bowl. Add the juice of 1 lime wedge and a drizzle of olive oil; season with salt and pepper. Toss to coat.

Season the mayonnaise & serve your dish:
6 Season the mayonnaise & serve your dish:

In a bowl, combine the mayonnaise and the juice of the remaining lime wedge; season with salt and pepper to taste. Divide the seasoned mayonnaise among the warmed tortillas. Fill the tortillas with the cooked shrimp and seasoned lettuce. Serve the tacos with the slaw on the side. Garnish the slaw with the queso blanco (crumbling before adding) and chopped peanuts. Enjoy

Tips from Home Chefs

Jerk Shrimp Tacos

Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 375°F. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the radish; quarter lengthwise, then thinly slice crosswise. Peel and large dice the orange, discarding any seeds. Peel the shallot and finely chop to get 2 tablespoons (you may have extra). Cut off and discard the root end of the lettuce; thinly slice the leaves. Quarter the lime. Roughly chop the peanuts.

2 Make the slaw:

In a large bowl, combine the sliced cabbage and radish, diced orange, chopped shallot, and the juice of 2 lime wedges. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Make the slaw:
Warm the tortillas:
3 Warm the tortillas:

While the slaw marinates, place the tortillas on a large piece of aluminum foil; tightly wrap to seal. Place directly onto the oven rack and warm 6 to 8 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.

4 Cook the shrimp:

While the tortillas warm, pat the shrimp dry with paper towels. Place in a bowl. Season with salt, pepper, and up to 3/4 of the spice blend (you will have extra); toss to coat. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp and cook, stirring occasionally, 3 to 4 minutes, or until opaque and cooked through. Turn off the heat.

Cook the shrimp:
Season the lettuce:
5 Season the lettuce:

While the shrimp cook, place the sliced lettuce in a bowl. Add the juice of 1 lime wedge and a drizzle of olive oil; season with salt and pepper. Toss to coat.

6 Season the mayonnaise & serve your dish:

In a bowl, combine the mayonnaise and the juice of the remaining lime wedge; season with salt and pepper to taste. Divide the seasoned mayonnaise among the warmed tortillas. Fill the tortillas with the cooked shrimp and seasoned lettuce. Serve the tacos with the slaw on the side. Garnish the slaw with the queso blanco (crumbling before adding) and chopped peanuts. Enjoy

Season the mayonnaise & serve your dish:
Browse Steps
1 of 6