Written by Sandy Vanna Punia
Prep Time: 25 minutes!
Ingredients
570 g shrimp
310 g chicken tenders
12 tortillas
2 tbsp enchilada seasoning
2 garlic, cloves
2 lime
7 g cilantro
340 g coleslaw cabbage mix
6 tbsp sour cream
4 tbsp chipotle sauce
¼ cup feta cheese, crumbled
4 tbsp oil
¼ tsp salt
¼ tsp pepper
Directions
- Before starting, wash and dry all produce. Peel, then mince or grate garlic.
- Zest, then juice half the lime. Cut remaining lime into wedges. Roughly chop cilantro.
- Drain and rinse shrimp, using a strainer, then pat dry with paper towels. Season with salt and pepper. Pat chicken dry with paper towels.
- Stir together garlic, sour cream, lime zest and lime juice in a large bowl.
- Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), add chicken to pan.
- Reduce heat to medium, then close lid. Once the chicken is in the pan, don’t poke, prod, wiggle, or try to flip the chicken for a full five minutes. Flip it once and don’t touch again with the goal of golden-brown color on each side. Once cooked, set aside.
- Then in a clean pan, add 1 tbsp oil (dbl for 4 ppl), and the shrimp.
- Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.
- Sprinkle Enchilada seasoning over shrimp, stirring constantly, until fragrant, 30 sec.
- While shrimp cooks, add coleslaw cabbage mix and half the cilantro to the large bowl with dressing. Season with salt and pepper to taste, then toss to coat.
- Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)
- Divide coleslaw between tortillas, then top with chicken or shrimp.
- Drizzle chipotle sauce over top, then sprinkle with feta and remaining cilantro. Serve lime wedges alongside, if desired.