Meal Kit
Mojito Lime Shrimp Tacos
with mango slaw and guacamole
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Tree Nuts (Coconuts), Shellfish (Shrimp), Wheat
Chef
Maija Barnes
No, we're not sending you a rum cocktail in a box. (But what a great idea of drink kit company… calling some investors, hold on.) We're instead giving you those flavors on our succulent friends shrimp, and those shrimp fill up the hand-held wonders of tacos, along with some creamy guacamole and sweet and crunchy mango slaw. You can sip a mojito lime cocktail while tasting these mojito lime shrimp. (Again, cocktail not included box.)
In Your Box (serves 2)
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8 oz. Shrimp
- 1 Green Bell Pepper
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6 Small Flour Tortillas
- 3 oz. Shredded Red Cabbage
- 1 Lime
- 2 oz. Guacamole
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2 Tbsp. Sweetened Flaked Coconut
- 1 Tbsp. Mango Chutney
- ¼ oz. Cilantro
- 1 tsp. Mojito Lime 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) n3vvNw3e
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Calories530
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Carbohydrates60g
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Net Carbs54g
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Fat23g
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Protein23g
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Sodium1590mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 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 Steps 1 and 3, stirring occasionally until lightly browned and chicken reaches minimum internal temperature, 5-7 minutes.
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If using diced chicken thighs, follow same instructions as above.
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If using steak strips, pat dry and coarsely chop. Follow same instructions as shrimp in Step 3, stirring occasionally until browned and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Halve lime. Cut one half into wedges and juice the other half.
Stem, seed, remove ribs, and cut green bell pepper into 1" dice.Stem and mince cilantro.Pat shrimp dry. -
2 Toast the Coconut
Line a plate with a paper towel.
Place a large non-stick pan to over medium-low heat and add 1/2 tsp. olive oil.Add coconut to hot pan and stir occasionally until browned and crisped, 2-3 minutes.Transfer coconut to towel-lined plate. Keep pan over medium heat. -
3 Cook the Peppers and Shrimp
Add 1 tsp. olive oil and green bell pepper to hot pan. Stir occasionally until tender, 5-8 minutes.
Add shrimp and mojito lime seasoning. Cook until shrimp are pink and reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove from burner. -
4 Make the Slaw
In a mixing bowl, combine cabbage, mango chutney, 1 Tbsp. lime juice, 1 tsp. olive oil, and a pinch of salt and pepper. Set aside.
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5 Heat Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warmed, 30-60 seconds.
Alternatively, place a medium non-stick pan over medium-high heat. Add tortillas, one at a time, to hot, dry pan. Heat undisturbed, 30-45 seconds per side. Remove from pan.Plate dish as pictured on front of card, filling tortillas with shrimp and peppers, slaw, guacamole, cilantro, and coconut. Squeeze lime wedges over to taste. Bon appétit!
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