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
If your taste buds could dab, this is what they'd do. (Our kids told us to write that. We don't know what it means.) We do know that these tostadas are loaded with flavor and piled with goodness, from a base of creamy guacamole, shrimp flavored with chipotle seasoning, and cooling sour cream on top. A meal this great, you'll want to floss after it. (We don't know what that means, either.) Tip: To remove the core of a tomato, carefully make a circle with your knife around the stem, then remove circle.
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
Customize It Instructions
If using 16 oz. shrimp, pat dry and season all over with seasoning blend and a pinch of salt and pepper. Follow same instructions as 8 oz. shrimp.
If using diced chicken breasts, follow same instruction as shrimp in Step 1. In Step 3, follow same instructions as shrimp, adding chicken to hot pan before onion and poblano, stirring occasionally until chicken starts browning, 3-4 minutes. Add onion and poblano and stir occasionally until vegetables brown and chicken reaches minimum internal temperature, 3-5 minutes. Omit Step 4.
If using bacon, line a plate with a paper towel. Place a medium non-stick pan over medium heat and add bacon to hot pan. Flip occasionally until crisp, 6-8 minutes. Transfer to towel-lined plate to remove excess oil. Crumble, and top tostadas with bacon.
Prepare the Ingredients
Halve and peel onion. Slice halves into thin strips.
Core tomato and cut into ¼" dice.
Mince cilantro (no need to stem).
Stem poblano pepper, seed, and cut into ½" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.
Combine tomato, guacamole, and a pinch of salt and pepper in a mixing bowl. Set aside.
Pat shrimp dry, and season all over with ¼ tsp. salt and a pinch of pepper.
Start the Filling
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add onion to hot pan and stir occasionally until beginning to soften, 1-2 minutes.
Add poblano and stir occasionally until lightly charred and tender, 3-5 minutes.
Finish the Filling
Working in batches if necessary, add shrimp and a pinch of pepper to pan.
Stir occasionally until shrimp reaches a minimum internal temperature of 145 degrees, 3-5 minutes.
Remove from burner. Add butter and stir to combine.
Warm the Tortillas
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
Finish the Dish
Plate dish as pictured on front of card, filling tortillas with shrimp and vegetables. Garnish with guacamole, sour cream, cilantro, and cheese (crumbling with hands if necessary). Bon appétit!
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