Oven-Ready
Shrimp and Black Bean Tostadas
with veggies, cotija, and lime crema
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk
- Calorie-Conscious
- Fiber-Rich
- Pescatarian
- Gluten-Smart
Chef
Laura Alpern
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 2)
- 8 oz. Shrimp
- 8 oz. Black Beans
- 6 oz. Mixed Diced Peppers
- 4 oz. Small Corn Tortillas
- 3 oz. Frozen Corn
- 1 Lime
- 2 oz. Light Sour Cream
- 1 oz. Cream Cheese
- ½ oz. Grated Cotija
- ¼ oz. Cilantro
- ¼ fl. oz. Hot Sauce
- 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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Calories500
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Carbohydrates64g
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Net Carbs55g
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Fat17g
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Protein29g
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Sodium1640mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 1 Microwave
- 1 Colander/Strainer
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 steak strips, pat dry, coarsely chop, then separate pieces. Add steak strips to a medium non-stick pan with 2 tsp. olive oil over medium heat. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Bake the Shrimp Mixture
Pat shrimp dry.
In provided tray, combine shrimp, peppers, corn, and 2 tsp. olive oil. Spread into a single layer.Bake uncovered in hot oven until peppers are tender and shrimp reach a minimum internal temperature of 145 degrees, 15-20 minutes.Carefully remove from oven and drain any excess liquid. Tray will be hot! Use caution.Stir in 2/3 the taco seasoning (reserve remaining for beans) and a pinch of salt until combined. Tray will be hot! Use a utensil.While shrimp mixture bakes, continue recipe. -
2 Toast the Tortillas
Tostadas are a delicious but messy treat. For this recipe, they can easily be converted to tacos. Simply warm tortillas in oven for 1-2 minutes after completing steps.
Place tortillas directly on oven rack.Toast in hot oven until slightly browned, 5-7 minutes, flipping once halfway through.Carefully remove from oven.While tortillas toast, continue recipe. -
3 Mash Beans, Make Crema, and Finish Meal
Halve lime and juice.
Stem cilantro and tear leaves.Drain and rinse beans in a colander/strainer.In a mixing bowl, combine sour cream, 2 tsp. lime juice, and a pinch of salt. Set aside.Place beans, hot sauce (to taste), 2 tsp. water, remaining taco seasoning, and cream cheese in a microwave-safe bowl and mash with a fork until slightly chunky.Microwave bean mixture uncovered until cream cheese is melted and beans are heated through, 1-2 minutes.Carefully remove from microwave and stir to combine.To serve, top tortillas with mashed beans, then shrimp mixture. Garnish with cilantro, cotija, and crema. Bon appétit!
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