Express
Premium
Crispy Shrimp Tacos
with poblano and corn elotes
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Wheat
Chef
Maija Barnes
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time take no longer than 30 minutes. Yes, you read that correctly. Enjoy a wide variety of delicious and healthy meals that’ll be ready in just 30 minutes or less. Time is less with Express.
In Your Box (serves 2)
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8 oz. Shrimp
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6 Small Flour Tortillas
- 1 Poblano Pepper
- 3 oz. Corn Kernels
- ½ cup Yellow Cornmeal
- 1 Lime
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2 oz. Sour Cream
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1 oz. Crispy Jalapenos
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½ oz. Grated Cotija Cheese
- 1 tsp. Taco 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.
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Nutrition (per serving)
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Calories750
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Carbohydrates82g
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Net Carbs77g
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Fat37g
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Protein28g
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Sodium1750mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 2 Mixing Bowls
- 1 Large Non-Stick Pan
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
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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1 Prepare Ingredients and Make Crema
Zest and halve lime. Cut one half into wedges and juice the other half.
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.In a mixing bowl, combine sour cream, 1 tsp. lime zest, 1 Tbsp. lime juice, and a pinch of pepper. Set aside. -
2 Cook the Vegetables
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add poblanos (use less if spice-averse) to hot pan and stir occasionally, 3 minutes.
Add corn and a pinch of salt and stir occasionally until poblanos are tender, 5-6 minutes.Remove from burner.While vegetables cook, continue recipe. -
3 Cook the Shrimp
Line a plate with a paper towel.
Pat shrimp dry. In another mixing bowl, combine shrimp and cornmeal and toss until coated.Place a medium non-stick pan over medium-high heat and add 2 Tbsp. olive oil. Add shrimp to hot pan and cook until crispy and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove from burner. Transfer shrimp to towel-lined plate and season with taco seasoning and a pinch of salt. -
4 Warm Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
Plate dish as pictured on front of card, filling tortillas with vegetables, crema, crispy jalapeños (to taste), and cheese. Squeeze lime wedges over to taste. Bon appétit!
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