Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Wheat
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 tacos are loaded with flavor and piled with goodness, from 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.
In Your Box (serves 2)
- 1 Red Onion
- 1 Roma Tomato
- 1 Poblano Pepper
- 2 oz. Guacamole
- ¼ oz. Cilantro
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) xPona93g
You Will Need
- Olive Oil
- 1 Mixing Bowl
- 1 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 Impossible burger, follow same instructions as shrimp in Step 3, breaking up until burger is heated through, 3-5 minutes.
If using ground chicken, follow same instructions as shrimp in Step 3, breaking up until no pink remains and chicken reaches minimum internal temperature, 7-9 minutes.
If using steak strips or flank steak, separate into a single layer and pat dry. Follow same instructions as shrimp in Step 3, stirring occasionally until no pink remains and steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
Prepare the Ingredients
Halve and peel onion. Slice halves into thin strips.Core tomato and cut into 1/4" dice.Mince cilantro (no need to stem).Stem poblano pepper, seed, and cut into 1/2" 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 1/4 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 chipotle tomato 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 filling. Garnish with guacamole, sour cream, cilantro, and cheese (crumbling with hands if necessary). Bon appétit!
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