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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
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
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informed should a switch occur, so please check the ingredient
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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
Prepare Ingredients and Make Creamy Guacamole
Stem, seed, remove ribs, and cut red bell pepper into ½" dice.
Halve and peel onion. Cut halves into ¼" dice.
In a mixing bowl, combine guacamole and sour cream. Set aside.
Pat shrimp dry and, on a clean cutting board, halve lengthwise. Season all over with seasoning blend.
Bake the Tostadas
Tostadas are a delicious, but messy treat. For this recipe, they can easily be converted to tacos. Simply warm tortillas in oven for 1-2 minutes after completing remaining steps.
Poke tortillas with a fork all over, 10 times for each tortilla.
Place tortillas on prepared baking sheet. Drizzle with 1 tsp. olive oil and massage oil into tortillas. Bake in hot oven until browned and crispy, 5-7 minutes.
While tortillas bake, make topping.
Start the Topping
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add onion to hot pan and stir occasionally until beginning to soften, 1-2 minutes.
Add red bell pepper and a pinch of salt and pepper. Stir occasionally until lightly charred and tender, 3-5 minutes.
Finish the Topping
Working in batches if necessary, add shrimp and a pinch of pepper to hot pan.
Stir occasionally until shrimp reaches a minimum internal temperature of 145 degrees, 3-5 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping tortillas with creamy guacamole and topping, and garnishing with cheese and crispy onions. Bon appétit!
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