Meal Kit
Sweet and Spicy Shrimp Tacos
with poblano slaw and cotija
Prep & Cook Time: 15-20 min.
Spice Level: Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Eggs, Wheat
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Pescatarian
Chef
Sarah Thomsen
The flavors of apricot, cinnamon, and ancho are the best friends these little shrimp have met on their journey from the sea to your plate. And what a journey! They've been from the sea to our facilities to your kitchen, where they finally end up dressed up in crispiness and wrapped in a tortilla, basking in the heat from poblanos in the slaw and cheese. How does this story end? On your plate.
In Your Box (serves 2)
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8 oz. Shrimp
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6 Small Flour Tortillas
- 4 oz. Slaw Mix
- 1 Poblano Pepper
- 1 Lime
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1.26 oz. Mayonnaise
- 1 oz. Apricot Preserves
- 2 Tbsp. Cornstarch
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½ oz. Grated Cotija Cheese
- 2 tsp. Ancho Cinnamon Rub
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) Wq4Nr134
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Calories710
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Carbohydrates67g
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Net Carbs63g
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Fat39g
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Protein24g
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Sodium1830mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 2 Mixing Bowls
- 1 Microwave-Safe Bowl
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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1 Prepare the Ingredients
Juice lime.
Stem poblano, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping. Pat shrimp dry.In a mixing bowl, gently combine shrimp and cornstarch until shrimp are thoroughly coated. Set aside. -
2 Cook the Poblanos
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add poblanos (use less if spice-averse) to hot pan and stir occasionally until tender, 4-6 minutes.Remove from burner. Transfer poblanos to another mixing bowl and let cool, 5 minutes.Reserve pan; no need to wipe clean. -
3 Make the Slaw and Sauce
After 5 minutes, add slaw mix, mayonnaise, 1 Tbsp. lime juice, and a pinch of salt to bowl with poblanos and stir to combine. Set aside.
In a microwave-safe bowl, combine ancho cinnamon rub (to taste) and apricot preserves. Microwave uncovered until melted, 30-60 seconds.Carefully remove from microwave and set aside. -
4 Cook the Shrimp
Return pan used to cook poblanos to medium-high heat and add 2 Tbsp. olive oil. Let heat, 30-60 seconds.
After 30-60 seconds, add shrimp to hot pan and cook until light pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove from burner. Transfer shrimp to bowl with apricot mixture and toss or gently stir to combine. -
5 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.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 slaw and garnishing with cheese. Bon appétit!
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