Meal Kit
Baja Mango Shrimp Tacos
with guacamole
Prep & Cook Time: 25-35 min.
Spice Level: Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Wheat
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Under %{max_calories} caloriesPescatarian
Chef
David Padilla
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
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6 Small Flour Tortillas
- 4 oz. Slaw Mix
- 1 Lime
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2 oz. Light Sour Cream
- 2 oz. Frozen Mangoes
- 2 oz. Pico de Gallo 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)
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Calories530
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Carbohydrates66g
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Net Carbs60g
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Fat20g
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Protein25g
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Sodium1520mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 3 Mixing Bowls
- 1 Large Non-Stick Pan
- 1 Microwave
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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using petite scallops, pat dry. Let oil in pan heat, 3 minutes. After 3 minutes, cook undisturbed, 90 seconds. After 90 seconds, stir occasionally until scallops reach minimum internal temperature, 60-90 seconds. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
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1 Prepare the Ingredients
If mangoes are frozen, rinse under cold water until thawed. Coarsely chop mangoes.
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
In another mixing bowl, combine mangoes, slaw mix, lime juice, jalapeños (to taste), white portions of green onions, and a pinch of salt and pepper. Set aside.
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3 Cook the Shrimp
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.
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 (to taste) and sour cream. Set aside.
Plate dish as pictured on front of card, filling tortillas with shrimp and topping with slaw (to taste), green portions of green onions, and sour cream-guacamole mixture (to taste). Squeeze lime wedges over tacos to taste. Bon appétit!
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