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For a weeknight supper that’s ready in minutes, fold plump, juicy shrimp into soft flour tortillas, along with sweet and charred spring onions, and a dollop of thick avocado crema.
Contains: milk, crustacean shellfish, wheat.
What You Get
Peeled, deveined shrimp (see note below)
Avocado lime crema
What You'll Need
Trim the spring onions, and cut them lengthwise into halves or quarters, depending on size. Pick the cilantro leaves and toss the stems. Cut the lime into wedges for serving. Drain the shrimp and pat dry with paper towels. Sprinkle generously with the adobo seasoning and season with salt.
In a cast-iron skillet or sauté pan over medium-high heat, warm 3 tablespoons olive oil. Add the spring onions (it’s okay if they don’t totally fit, the tops will wilt down), and sear until they begin to char, 3 to 5 minutes. Flip the spring onions and sear on the other side, 2 to 3 minutes. Transfer to a board and season lightly with salt. When cool enough to handle, roughly chop.
Wipe out the pan, return it to medium-high heat, and warm 1 tablespoon oil. When the pan is searing hot, add the shrimp and cook until bright pink and tightly furled, stirring once or twice, 2 to 3 minutes. Transfer to the cutting board with the spring onions.
Meanwhile, to warm the tortillas, in a dry pan over medium-high heat, flash the tortillas for 30 seconds on each side. Wrap them in a clean towel to steam through and keep warm.
To build the tacos, place the tortillas on plates, and fill with the shrimp and charred spring onions. Drizzle with the avocado crema, scatter with the cilantro leaves, and serve warm, with the lime wedges for squeezing. Note: The shrimp arrives frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place it in a bowl of cold water for about 5 minutes, then drain and pat dry.