Meal Kit

Shrimp Taco Salad Bowl

with make-your-own crispy taco shell bowl

Prep & Cook Time: 20-30 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Spicy

Contains: Shellfish (Shrimp), Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

You love a good crispy taco shell bowl, but you've never thought you could make one yourself. Well, you can and you will! You can save Step 1 of this recipe and replicate creation of edible bowls for all sorts or salads. And also, save Steps 2-5, a salad with corn, shrimp, peppers, and rich avocado, filling that crispy shell with magical flavor. We're sure you've already got this meal bookmarked and saved.

In Your Box (serves 2)

  • 1 Romaine Heart
  • 1 Avocado
  • Info
    8 oz. Shrimp
  • 1 Roma Tomato
  • Info
    2 Large Flour Tortillas
  • 1 Poblano Pepper
  • Info
    3 fl. oz. Chipotle Ranch Dressing
  • 3 oz. Corn Kernels
  • Info
    1 oz. Shredded Cheddar-Jack Cheese
  • 1 Tbsp. Taco Seasoning
Contains: Sulfites
Food intolerance information

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.

  • Nutrition (per serving)

  • Calories
    730
  • Carbohydrates
    59g
  • Fat
    45g
  • Protein
    29g
  • Sodium
    1830mg

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • Cooking Spray
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan
  • 1 Baking Sheet

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

  • If using 16 oz. shrimp, follow same instructions as 8 oz. shrimp, working in batches if necessary.

  • If using whole chicken breasts, pat dry and, on a separate cutting board, cut into 1” dice. Follow same instructions as shrimp in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  • If using ground beef, follow same instructions as shrimp in Step 3, breaking up beef until no pink remains and beef reaches minimum internal temperature, 4-6 minutes.

  1. 1

    Make the Taco Shell Bowl

    Wrap tortillas in a damp paper towel and microwave, 20 seconds.

    Poke tortillas with fork all over, 10 times for each tortilla. Coat on both sides generously with cooking spray. Alternatively, coat evenly with 2 tsp. olive oil.

    Make two loosely-packed, softball-size foil balls, each about 5-6" in diameter. Place foil balls on prepared baking sheet and lay a tortilla over each ball. Bake in hot oven, 10 minutes.

    Carefully remove from oven. Remove foil ball. Bake again, open side down, until golden and crispy, 3-5 minutes.

    Remove from oven. Let cool, 5 minutes.

    While tortilla bowls bake, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Hold romaine heart at root end and chop coarsely.

    Core tomato, halve lengthwise, and use spoon to scoop out insides. Cut into 1/2" dice.

    Stem poblano pepper, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.

    Pat shrimp dry.

  3. 3

    Cook the Shrimp and Vegetables

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

    Add poblano to hot pan. Stir occasionally until tender, 2-3 minutes.

    Add shrimp and stir occasionally, 2 minutes.

    Stir in corn and seasoning blend. Then stir occasionally until shrimp reaches a minimum internal temperature of 145 degrees, 3-4 minutes.

    If pan becomes dry, add up to 3 Tbsp. water. Remove from burner.

  4. 4

    Start the Salad

    In a mixing bowl, mix dressing (to taste) and 1 Tbsp. water until combined.

    Add romaine and tomatoes. Toss or gently stir until romaine is coated.

  5. 5

    Finish Salad and Finish Dish

    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. Cut into 1/4" dice.

    Plate dish as pictured on front of card, filling taco shell bowl with salad and shrimp and vegetables. Garnish with cheese and avocado. Bon appétit!

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