Meal Kit
Piri Piri Lime Shrimp Tacos
with mango slaw and guacamole
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Tree Nuts (Coconuts), Shellfish (Shrimp), Wheat
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Under %{max_calories} caloriesPescatarian
Chef
Maija Barnes
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
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8 oz. Shrimp
- 1 Green Bell Pepper
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6 Small Flour Tortillas
- 3 oz. Shredded Red Cabbage
- 1 Lime
- 2 oz. Pico de Gallo Guacamole
- 1 oz. Frozen Mangoes
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2 Tbsp. Sweetened Flaked Coconut
- ¼ oz. Cilantro
- 1 tsp. Portuguese Piri Piri Blend
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.
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Nutrition (per serving) d3VEEGOD
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Calories470
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Carbohydrates56g
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Net Carbs49g
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Fat19g
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Protein23g
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Sodium1920mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
- 1 Microwave
- 1 Plate
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
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If using 16 oz. shrimp, follow same instructions as 8 oz., working in batches if necessary.
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Halve lime. Cut one half into wedges and juice the other half.
Stem, seed, remove ribs, and cut bell pepper into 1" dice.Stem and mince cilantro.Pat shrimp dry. -
2 Toast the Coconut
Line a plate with a paper towel.
Place a large non-stick pan over medium-low heat and add 1/2 tsp. olive oil.Add coconut to hot pan and stir occasionally until browned and crisped, 2-3 minutes.Transfer coconut to towel-lined plate. Keep pan over medium heat. -
3 Cook the Peppers and Shrimp
Add 1 tsp. olive oil and bell peppers to hot pan. Stir occasionally until tender, 5-8 minutes.
Add shrimp and piri piri seasoning (use less if spice-averse). Cook until shrimp are pink and reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove from burner. -
4 Make the Slaw
Coarsely chop mangoes. If mango is frozen, rinse under cold water until thawed.
In a mixing bowl, combine cabbage, mangoes, 1 Tbsp. lime juice, 1 tsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper. Set aside. -
5 Heat Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warmed, 30-60 seconds.
Alternatively, place a medium non-stick pan over medium-high heat. Add tortillas, one at a time, to hot, dry pan. Heat undisturbed, 30-45 seconds per side. Remove from pan.Plate dish as pictured on front of card, filling tortillas with shrimp and peppers, slaw, guacamole, cilantro, and toasted coconut. Squeeze lime wedges over to taste. Bon appétit!
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