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
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.
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.
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 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 husk off corn and remove kernels from cob, holding cob vertically and carefully slicing downward.
Peel and halve shallot. Slice halves into thin strips.
Pat shrimp dry, and season all over with Cajun seasoning.
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, 1 Tbsp. lime juice, and a pinch of salt to bowl and thoroughly combine. Set aside. Wipe pan clean and reserve.
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.
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.
Stir in shrimp and any accumulated juices until combined and heated through, 30-60 seconds.
Remove from burner.
Assemble Tacos and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warmed, 30-60 seconds.
Plate dish 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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