Meal Kit

Blackened Shrimp Tostadas

with creamy guacamole and cheddar-jack cheese

Prep & Cook Time: 45-55 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat, Shellfish

Calories Conscious
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
    ½ oz. Crispy Fried Onions
  • Info
    8 oz. Shrimp
  • 1 Red Onion
  • Info
    2 oz. Shredded Cheddar-Jack Cheese
  • Info
    4 Small Flour Tortillas
  • 1 Red Bell Pepper
  • 2 oz. Guacamole
  • Info
    2 oz. Sour Cream
  • 1 tsp. Blackening Seasoning

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
    639
  • Carbohydrates
    49g
  • Fat
    35g
  • Protein
    30g
  • Sodium
    1559mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing 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 pickles. Halve and peel onion. Cut halves into ¼" dice. Stem, seed, remove ribs, and cut red bell pepper into ½" 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 blackening seasoning.

    [BETA: combined guacamole and sour cream instead of remoulade]

  2. 2

    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 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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping tortillas with creamy guacamole and shrimp mixture, and garnishing with cheese and crispy onions. Bon appétit!

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