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Gordita-Style Shrimp Tacos
with red cabbage and tomato salsa
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Eggs, Wheat
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Under %{max_calories} calories
Chef
Laura Alpern
These tacos look mighty delicious, huh? Tender succulent shrimp, crisp cabbage, fresh salsa, and zesty lime. Some terrific tasty tacos right here.
In Your Box (serves 2)
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8 oz. Shrimp
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6 Small Flour Tortillas
- 1 Roma Tomato
- 3 oz. Diced Poblano
- 3 oz. Shredded Red Cabbage
- 1 Lime
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2 oz. Shredded Cheddar Cheese
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1 fl. oz. Garlic Aioli
- ¼ oz. Cilantro
- 2 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) MOxYaQ3r
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Calories600
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Carbohydrates52g
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Net Carbs48g
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Fat30g
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Protein29g
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Sodium1770mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Baking Sheet
- 1 Mixing Bowl
- 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 16 oz. shrimp, follow same instructions as 8 oz. shrimp, working in batches if necessary.
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If using diced chicken breasts, follow same instructions as shrimp in Step 2, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using ground beef, follow same instructions as shrimp in Step 2, breaking up until beef reaches minimum internal temperature, 4-6 minutes.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Follow same instructions as shrimp in Step 2, stirring occasionally until steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare Ingredients and Make Salsa
Core tomato and cut into 1/4" dice.
Halve lime. Cut one half into wedges and juice the other half.Stem cilantro and tear leaves.In a mixing bowl, combine tomatoes, cabbage, cilantro, 1 Tbsp. lime juice, and a pinch of salt and pepper. -
2 Cook the Shrimp and Poblanos
Pat shrimp dry. Season all over with taco seasoning.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add poblanos to hot pan and stir occasionally until starting to soften, 3-5 minutes.Add shrimp and cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove from burner.While shrimp and poblanos cook, continue recipe. -
3 Heat the Tortillas
Place tortillas on prepared baking sheet. Spread into a single layer.
Poke tortillas with a fork all over, 10 times each. Top each tortilla evenly with cheese.Place under hot broiler and broil until cheese is melted and beginning to brown, 1-2 minutes.Don't text and broil! Keep an eye on oven as tortillas may burn easily under broiler.Remove from broiler. -
4 Assemble Tacos and Finish Dish
Plate dish as pictured on front of card, filling cheesy tortillas with shrimp mixture and garnishing with salsa and aioli. Squeeze lime wedges over to taste. Bon appétit!
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