BBQ Shrimp Tacos with Apricot Chutney
with red cabbage slaw, corn & parsley- Tarwe
- Gluten
- Schaaldieren
- Mosterd
- Soja
- May contain traces of allergens
- Selderij
There is a new ingredient in your box! This apricot chutney is a delicious mix of sweet and sour with a spicy kick. It adds extra boost of flavour to curries, wraps, and stir-fries.
Ingredients
½ piece
Bell pepper
4 piece
Mini tortillas
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
80 g
Shrimp
(Contains: Schaaldieren)
70 g
Corn
25 g
Apricot chutney
100 g
Shredded red cabbage
½ sachet(s)
Mexican-style spices
½ sachet(s)
BBQ spice rub
5 g
Fresh curly parsley
(May be present: Selderij)
Not included in your delivery
½ tablespoon
Olive oil
1.5 tablespoon
[Plant-based] mayonnaise
½ tablespoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Cooking Steps
- Preheat the oven to 180°C.
- Cut the bell pepper into strips.
- Heat a drizzle of olive oil in a frying pan over medium high-heat and fry the bell pepper for 3 - 4 minutes.
- Add the shrimp, the BBQ rub* and the Mexican-style spices*. Mix well and fry for 2 - 3 more minutes.
*Take care, these ingredients are spicy! Use as preferred.
- Drain the corn in the meantime.
- In a salad bowl, combine the red cabbage with the corn, the mayonnaise and the white wine vinegar.
- Season to taste with salt and pepper.
Did you know... the cabbage in this recipe contains folate, a vitamin that supports the immune system.
- Transfer the tortillas to a parchment-lined baking sheet (see Tip).
- Heat the tortillas in the oven for 2 - 3 minutes.
- Finely chop the parsley in the meantime.
Tip: if you'd like the tortillas to be crispy, drizzle with olive oil and heat for a few more minutes.
- Serve the tortillas on plates.
- Serve all of the toppings separately at the table and allow everyone to assemble their own tacos as preferred.
