All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
These tacos are lightness and joy in handheld form, full of the warm flavors and delightfulness. Sweet mango and spicy jalapeño turn the slaw from ordinary to magic, and they fill the tacos with crunchy good. The shrimp are crispy perfection, and with the guacamole on top… pure tacos of joy.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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 16 oz. shrimp, follow same instructions as 8 oz. shrimp, working in batches if necessary.
If using mahi-mahi, pat dry and cut into 2” pieces. Follow same instructions as shrimp in Steps 1 and 3, coating in flour and seasonings and flipping occasionally until mahi-mahi reaches minimum internal temperature, 5-7 minutes.
If using chicken, pat dry and cut into 1” pieces. Follow same instructions as shrimp in Steps 1 and 3, coating in flour and seasonings and stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
Prepare the Ingredients
Coarsely chop mango.
Halve lime. Cut one half into wedges and juice the other half.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.
Pat shrimp dry and halve lengthwise. In a mixing bowl, combine shrimp, flour, and a pinch of salt and pepper. Set aside.
Make the Slaw
Place mango in a microwave-safe bowl and microwave, 2 minutes.
In another mixing bowl, combine mango, slaw mix, lime juice, jalapeño, white portions of green onions, and a pinch of salt and pepper. Set aside.
Cook the Shrimp
Heat 1 Tbsp. olive oil in a large non-stick pan over medium-high heat.
Add shrimp to hot pan and cook until lightly browned and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.
Remove from burner.
Warm the Tortillas
Wrap tortillas in a damp paper towel and microwave until warmed, 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.
Finish the Dish
In another mixing bowl, combine guacamole and sour cream.
Plate as pictured on front of card, filling tortillas with shrimp and topping with slaw, green portions of green onions, and sour cream-guacamole mixture. Squeeze lime wedges over tacos to taste. Bon appétit!
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