Meal Kit

Baja Mango Shrimp Tacos

with guacamole

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Wheat, Shellfish

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    8 oz. Shrimp
  • 4 oz. Slaw Mix
  • Info
    6 Small Flour Tortillas
  • 2 oz. Guacamole
  • 3 oz. Frozen Mangoes
  • 1 Lime
  • 1 Jalapeño Pepper
  • 2 Green Onions
  • Info
    1 oz. Flour
  • Info
    2 oz. Sour Cream

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)

  • Calories
    617
  • Carbohydrates
    72g
  • Fat
    25g
  • Protein
    26g
  • Sodium
    1572mg

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
  1. 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. 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. 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. 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. 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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