Express
Hot 'n' Zesty Shrimp Tinga Tacos
with elotes slaw
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Eggs, Wheat
-
Under %{max_calories} calories
Chef
Jimmy Shay
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
-
16 oz. Shrimp
-
12 Small Flour Tortillas
- 8 oz. Slaw Mix
- 5 oz. Corn Kernels
- 4 fl. oz. Enchilada Sauce
- 1 Poblano Pepper
- 1 Lime
-
2 oz. Grated Cotija Cheese
-
1.76 oz. Mayonnaise
-
1 oz. Chipotle Pesto
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
-
Nutrition (per serving)
-
Calories550
-
Carbohydrates59g
-
Net Carbs54g
-
Fat25g
-
Protein26g
-
Sodium1820mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
- 1 Microwave
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
-
If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
-
1 Cook the Poblanos
Stem poblano, seed, and cut into 1/4” dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.Add poblanos (use less if spice-averse) to hot pan. Kids not a fan of extra heat? Feel free to skip the poblanos. Stir occasionally until tender, 6-8 minutes. -
2 Add the Shrimp and Sauce
Pat shrimp dry. Season all over with 1/4 tsp. salt and a pinch of pepper.
Add shrimp to hot pan with poblanos. Stir occasionally until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Stir in pesto (to taste) and enchilada sauce until combined, 1-2 minutes.Kids not a fan of extra heat? Feel free to skip the pesto. Remove from burner.While poblanos and shrimp cook, continue recipe. -
3 Make the Elotes Slaw
Place corn in a microwave-safe bowl.
Microwave uncovered until heated through, 30-60 seconds.While corn microwaves, halve lime. Cut one half into wedges and juice the other half.Carefully remove corn from microwave.In a mixing bowl, combine corn, mayonnaise, 1 Tbsp. water, 1 Tbsp. lime juice, half the cheese (reserve remaining for garnish), slaw mix, 1/4 tsp. salt, and a pinch of pepper. Set aside. Kids want to help? With supervision, have them help mix the slaw. -
4 Heat Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
If tortillas come folded, keep folded.Plate dish as pictured on front of card, filling tortillas with shrimp and poblanos (to taste), elotes slaw, and remaining cheese. Squeeze lime wedges over to taste. Make dinnertime fun! With supervision, have your kid(s) help assemble the tacos. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
