Meal Kit
Cajun Shrimp Tacos
with creamy corn slaw
Prep & Cook Time: 25-35 min.
Spice Level: Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Wheat
Chef
Scott Gorsky
In Your Box (serves 2)
- 8 oz. Shrimp
- 1 Green Bell Pepper
- 6 Small Flour Tortillas
- 4 oz. Slaw Mix
- 3 oz. Corn Kernels
- 1 Lime
- 2 oz. Sour Cream
- 1 Shallot
- ½ oz. Crispy Jalapenos
- 2 tsp. Cajun 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)
-
Calories620
-
Carbohydrates76g
-
Net Carbs69g
-
Fat25g
-
Protein26g
-
Sodium1630mg
Recipe Steps
You Will Need
- Olive Oil
- Cooking Spray
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
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
-
If using 16 oz. shrimp, follow same instructions as 8 oz. shrimp.
-
If using flank steak, separate steak strips into a single layer and pat dry. Season with a pinch of salt and Cajun seasoning. Follow same instructions as shrimp in Step 3, stirring occasionally until no pink remains, 4-6 minutes.
-
If using diced chicken, follow same instructions as shrimp in Steps 1 and 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
-
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 1/4" 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!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 35+ fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
