Contents of your meal kit:
shrimp
chipotle spice blend
cilantro vinaigrette base
shredded cabbage
tomato
chipotle-lime crema
Cookware needed: 2 mixing bowls, small or medium saucepan with lid, medium or large nonstick skillet
Finishing steps:
- If shrimp are still frozen, place in colander under cold running water. Set aside to drain. Blot shrimp with a paper towel to dry, and remove the tails by pinching the end and giving it a gentle pull. In one mixing bowl, toss shrimp with as much chipotle spice blend as your taste buds like (you can taste the spices first to see how hot they are). Season with salt & pepper.
- In a second mixing bowl, toss shredded cabbage with cilantro vinaigrette base and a little salt & pepper. Set aside.
- Chop tomato.
- Heat salsa beans along with their liquid in a saucepan over medium heat. When simmering, use a fork or potato masher to mash some of the beans directly in the pan. Reduce heat to low and simmer, stirring occasionally. Remove from heat when thickened, season with salt & pepper if necessary, and cover to keep warm.
- Heat a small amount of oil in a nonstick skillet over medium heat. When hot, add shrimp and cook for about 2-3 minutes per side, reducing heat if necessary if the spices begin to burn. They are done when shrimp are opaque and cooked through. Transfer to a plate or cutting board, and when cool enough to handle chop into smaller pieces before serving.
- Next, heat tortillas. If you have a gas stove, you can do this by placing tortillas directly over the burner and turning with tongs. Don’t step away…they char quickly. Alternatively, warm in a dry skillet, or in the microwave.
- We like to assemble our tacos by putting some slaw in each tortilla and topping with shrimp, tomato and a dollop of chipotle-lime crema. Serve the salsa beans on the side, along with any leftover slaw.