Prep & Cook Time: 25-35 min.
Spice Level: Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Wheat
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, bell pepper, corn slaw… 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 Green Bell Pepper
- 5 oz. Corn Kernels
- 4 oz. Slaw Mix
- 1 Lime
- 1 Shallot
- 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) pq1w5X35
You Will Need
- Olive Oil
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
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
Customize It Instructions
If using 16 oz. shrimp, follow same instructions as 8 oz. shrimp, working in batches if necessary. You may have leftover filling.
Prepare the Ingredients
Halve lime. Cut one half into wedges and juice the other half.Stem, seed, remove ribs, and cut 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 (use less if spice-averse) and a pinch of salt.
Make the Creamy Corn Slaw
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add corn to hot pan and cook undisturbed until slightly charred, 2-3 minutes.Remove from burner. Transfer corn to a mixing bowl.Add slaw mix, sour cream, 1 Tbsp. lime juice, and 1/4 tsp. salt to bowl with corn and stir to 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.Remove from burner. 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 and add 1 tsp. olive oil. Add bell peppers and shallots to 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.If tortillas come folded, keep folded.Alternatively, place a medium non-stick pan over medium-high heat. Add tortillas, one at a time, to hot, dry pan. Heat undisturbed, 30-45 seconds per side. Remove from pan.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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