Express
Premium
Gordita-Style Shrimp Tacos
with cabbage and salsa
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Eggs, Wheat
- Calorie-Conscious
Chef
Laura Alpern
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 are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 8 oz. Shrimp
- 6 Small Flour Tortillas
- 1 Roma Tomato
- 3 oz. Diced Poblanos
- 3 oz. Shredded Red Cabbage
- 1 Lime
- 2 oz. Shredded Cheddar Cheese
- 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)
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Calories590
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Carbohydrates52g
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Net Carbs48g
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Fat31g
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Protein29g
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Sodium1900mg
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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches 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. Set aside. -
2 Cook the Shrimp and Poblanos
Pat shrimp dry and 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 taste) to hot pan. Stir occasionally until slightly softened, 3-5 minutes.Add shrimp. 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. Some overlap is okay.
Poke tortillas with a fork all over, 10 times each, then evenly top with cheese.Broil under hot broiler 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.Carefully remove from oven. -
4 Assemble Tacos and Finish Dish
Plate dish as pictured on front of card, filling tortillas with shrimp mixture (to taste). Garnish with salsa and aioli. Squeeze lime wedges over to taste. Bon appétit!
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