Meal Kit
Baja Mango Shrimp Tacos
with guacamole
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Wheat
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Under %{max_calories} calories
Chef
David Padilla
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.
In Your Box (serves 2)
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8 oz. Shrimp
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6 Small Flour Tortillas
- 4 oz. Slaw Mix
- 3 oz. Frozen Mangoes
- 1 Lime
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2 oz. Sour Cream
- 2 oz. Guacamole
- 1 Jalapeno Pepper
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1 oz. Flour
- 2 Green Onions
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) MOxkRbqr
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Calories610
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Carbohydrates71g
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Net Carbs65g
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Fat26g
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Protein26g
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Sodium1570mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 3 Mixing Bowls
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
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. shrimp, working in batches if necessary.
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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.
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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.
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1 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. -
2 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. -
3 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. -
4 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. -
5 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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