Cajun Shrimp Tacos

with creamy corn slaw

$9.95 per serving

Prep & Cook Time: 20-30 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat, Shellfish, Soy

A note about serious food allergies

Lionel Richie once famously told us “karamu, fiesta, forever,” and while we only know what two of those words mean, we assume “karamu” is something stupendously awesome, off the chain good, a party that never ever ends. These tacos are full of that “karamu” quality, a fiesta in the mouth that you'll wish lasted forever. Shrimp, red bell pepper, slaw, corn… with some crispy jalapeños on top, this meal'll have you dancing on the ceiling. Whoops, wrong Lionel Richie song.

In Your Box (serves 2)

  • 3 oz. Corn Kernels
  • 1 Lime
  • 1 Green Bell Pepper
  • 1 Shallot
  • Info
    8 oz. Shrimp
  • 2 tsp. Cajun Seasoning
  • 4 oz. Slaw Mix
  • Info
    2 oz. Sour Cream
  • Info
    6 Small Flour Tortillas
  • Info
    ½ oz. Crispy Jalapeños
  • Nutrition (per serving)

  • Calories
    655
  • Carbohydrates
    76g
  • Fat
    28g
  • Protein
    25g
  • Sodium
    1926mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Peel husk off corn, rinse, and carefully remove kernels from cob. Halve lime. Juice one half and cut other half into quarters. Stem, seed, remove ribs, and slice green bell pepper into ¼" strips. Peel and halve shallot. Slice halves into thin strips. Pat shrimp dry, and season both sides with Cajun seasoning.

  • Step 2 - Make the Slaw
    2

    Make the Slaw

    Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add corn to hot pan and cook undisturbed until slightly charred, 2-3 minutes. Remove from burner. Combine cooked corn, slaw mix, sour cream, 1 Tbsp. lime juice, and ¼ tsp. salt in a mixing bowl. Set aside. Wipe pan clean and reserve.

  • Step 3 - Cook the Shrimp
    3

    Cook the Shrimp

    Return pan used to cook corn to medium heat. Add 2 tsp. olive oil and shrimp to hot pan. Cook until lightly charred and shrimp reach a minimum internal temperature of 145 degrees, 60-90 seconds per side. Remove from burner. Transfer shrimp to plate. Reserve pan, no need to wipe clean.

  • Step 4 - Cook the Pepper
    4

    Cook the Pepper

    Return pan used to cook shrimp to medium-high heat. Add 2 tsp. olive oil, green bell pepper, shallot, and ¼ tsp. salt to hot pan. Stir often until tender, 4-6 minutes. Return shrimp and any accumulated juices to pan. Cook until heated through, 30 seconds. Remove from burner.

  • Step 5 - Assemble the Tacos
    5

    Assemble the Tacos

    Stack tortillas on a microwave-safe plate and cover with a moist paper towel. Microwave until warm, 30 seconds. Alternately, wrap tortillas in foil and heat in a 375 degree oven until warm, 4-5 minutes. Plate as pictured on front of card, filling tortillas with shrimp, slaw, and crispy jalapeños. (Taste jalapeños before adding; they are spicy!) Squeeze lime wedges over tacos to taste. Bon appétit!