Meal Kit
Fajita Shrimp Tacos
with zesty guacamole
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Wheat
- Fiber-Rich
- Pescatarian
Chef
Hannah Fenton
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 1 Romaine Heart
- 1 Avocado
- 8 oz. Shrimp
- 6 Small Flour Tortillas
- 1 Lime
- 2 oz. Chipotle Crema
- ¼ oz. Cilantro
- 1 tsp. Fajita 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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Calories730
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Carbohydrates57g
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Net Carbs47g
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Fat45g
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Protein25g
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Sodium1820mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Food Processor
- 2 Medium Non-Stick Pans
- 1 Mixing Bowl
- 1 Zester
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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If using petite scallops, pat dry. Let oil in pan heat, 3 minutes. After 3 minutes, cook undisturbed, 90 seconds. After 90 seconds, stir occasionally until scallops reach minimum internal temperature, 60-90 seconds. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
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1 Prepare the Ingredients
Hold romaine heart at root end and chop coarsely.
Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Coarsely chop avocado.Cut cilantro into 1'' pieces (no need to stem).Zest and halve lime. Juice both halves.Pat shrimp dry. Season all over with 1/4 tsp. salt and fajita seasoning. -
2 Make the Chipotle Guacamole
Place avocado, chipotle crema, 1/4 tsp. lime zest, 2 tsp. lime juice (reserve remaining for romaine), and a pinch of salt in food processor. Process until smooth.
Add cilantro and pulse until finely chopped.If a food processor is unavailable, finely chop avocado and cilantro and mix with crema and lime juice. Your guacamole will be chunkier, but just as delicious! -
3 Cook the Shrimp
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add shrimp to hot pan. Cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove from burner.While shrimp cook, continue recipe. -
4 Toast the Tortillas
Place another medium non-stick pan over medium-high heat.
Working in batches, add tortillas to hot, dry pan. Toast until slightly browned, 30-45 seconds per side. Remove from burner.While tortillas toast, continue recipe. -
5 Dress Romaine and Finish Dish
In a mixing bowl, combine 2 tsp. remaining lime juice, 2 tsp. olive oil, romaine, and a pinch of salt.
Plate dish as pictured on front of card, filling tortillas with shrimp, romaine, and guacamole. Bon appétit!
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