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
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.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
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 tortillas on both sides with cooking spray. Alternatively, coat evenly with 2 tsp. olive oilMake 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 baking sheet from oven. Remove foil ball. Bake again, open side down until golden and crispy, 3-5 minutes.Let baked tortilla bowls cool, 5 minutes.While tortilla bowls bake, prepare ingredients.
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" diceStem 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.
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.
Start the Salad
In a mixing bowl, mix dressing and 1 Tbsp. water until combined.
Add romaine and tomatoes. Toss or gently stir until romaine is coated.
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 with romaine and shrimp and vegetables. Garnish with cheese and avocado. Bon appétit!
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