Cajun Shrimp Tacos

with creamy corn slaw

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Spicy

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

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, green bell pepper, slaw, corn… with some crispy jalapeños on top, this meal will have you dancing on the ceiling. Whoops, wrong Lionel Richie song. Tip: Want to get the most juice out of your lime? Before cutting, microwave for 15-20 seconds to "soften" the fruit. Then, gently roll the softened fruit on your work surface while pressing on it with your palm. Finally, give yourself some serious mechanical advantage by placing a cut half in between the arms of a pair of tongs to make squeezing much easier.

In Your Box (serves 2)

  • 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
  • 3 oz. Corn Kernels

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
    661
  • Carbohydrates
    76g
  • Fat
    25g
  • Protein
    26g
  • Sodium
    1731mg

Recipe Steps

You Will Need

  • Olive Oil
  • Cooking Spray
  • 1 Large Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • 1

    Prepare the Ingredients

    Halve lime. Juice one half and cut other half into wedges. 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 all over with Cajun seasoning.

  • 2

    Make the Creamy Corn Slaw

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

  • 3

    Cook the Shrimp

    Return pan used to cook corn to medium heat. Working in batches if necessary, add 2 tsp. olive oil and shrimp to hot pan. Cook until lightly charred and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side. Transfer shrimp to a plate. Reserve pan, no need to wipe clean.

  • 4

    Cook the Vegetables

    Return pan used to cook shrimp to medium-high heat. Add 1 tsp. olive oil, green bell pepper, and shallot 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.

  • 5

    Assemble Tacos and Finish Dish

    Wrap tortillas in a damp paper towel and microwave, 30 seconds. Plate as pictured on front of card, filling tortillas with shrimp and vegetables, creamy corn slaw, and crispy jalapeños (to taste). Squeeze lime wedges over tacos to taste. Bon appétit!

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