Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins
¼cupThai Kitchen® Coconut Milk
1tspMcCormick® Ground Ginger
½tspMcCormick® Garlic Powder
¼tspMcCormick® Crushed Red Pepper
1tbspfresh lime juice
1lblarge shrimp, peeled and deveined
1small zucchini, cut into thin noodles with spiralizer
1medium yellow squash, cut into thin noodles with spiralizer
1medium carrot, cut into thin noodles with spiralizer
2tbspoil
½tspsalt
¼tspMcCormick® Ground Black Pepper
1
For the salsa, in a large bowl combine the beans, corn, tomatoes and cilantro. Season with salt and pepper to taste. Add 2 tablespoons of the lime juice plus 1 tablespoon of the oil; mix well. Serve at room temperature, or cover and refrigerate.
2
Preheat oven to 375°F. Using a 4-inch round cookie cutter, cut 2 rounds from each tortilla. Place rounds on a microwave-safe plate; microwave on HIGH 15 seconds to soften. Press one tortilla round into each of 8 standard-size muffin cups. Bake 10 minutes or until lightly browned. Let cook lightly.
3
Meanwhile, sprinkle fillets evenly with salt and pepper to taste; drizzle with remaining 2 tablespoons lime juice. In a large nonstick skillet heat remaining 2 tablespoons oil over medium-high heat. Cook fillets 2 minutes per side or until fish flakes easily with a fork. Transfer fillets to a platter and flake fish into chunks; discard skin. Fill tortilla cups evenly with cabbage. Top evenly with fish then salsa, and serve.
Make it a meal: Serve with an Asian greens salad with ginger dressing.
Culinary: Sheet pan meals Sheet pan meals are a great mostly hands-off way to get weeknight meals on the table quickly. Having the right sheet pan is the key—choose a sturdy stainless steel or aluminum 18-x 13- inch sheet pan with a 1-inch lip around the edge. For easy clean up, always line your sheet pan with parchment paper or foil.
Nutrition: Shrimp All shrimp has a sweet, mild flavor and a firm texture that work well in many recipes. Shrimp is a lean source of protein, and an excellent source of vitamin B12.
Ingredients
¼cupThai Kitchen® Coconut Milk
1tspMcCormick® Ground Ginger
½tspMcCormick® Garlic Powder
¼tspMcCormick® Crushed Red Pepper
1tbspfresh lime juice
1lblarge shrimp, peeled and deveined
1small zucchini, cut into thin noodles with spiralizer
1medium yellow squash, cut into thin noodles with spiralizer
1medium carrot, cut into thin noodles with spiralizer
2tbspoil
½tspsalt
¼tspMcCormick® Ground Black Pepper
Directions
1
For the salsa, in a large bowl combine the beans, corn, tomatoes and cilantro. Season with salt and pepper to taste. Add 2 tablespoons of the lime juice plus 1 tablespoon of the oil; mix well. Serve at room temperature, or cover and refrigerate.
2
Preheat oven to 375°F. Using a 4-inch round cookie cutter, cut 2 rounds from each tortilla. Place rounds on a microwave-safe plate; microwave on HIGH 15 seconds to soften. Press one tortilla round into each of 8 standard-size muffin cups. Bake 10 minutes or until lightly browned. Let cook lightly.
3
Meanwhile, sprinkle fillets evenly with salt and pepper to taste; drizzle with remaining 2 tablespoons lime juice. In a large nonstick skillet heat remaining 2 tablespoons oil over medium-high heat. Cook fillets 2 minutes per side or until fish flakes easily with a fork. Transfer fillets to a platter and flake fish into chunks; discard skin. Fill tortilla cups evenly with cabbage. Top evenly with fish then salsa, and serve.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
