Oven-Ready
Shrimp Tostadas
with salsa verde guacamole
Prep & Cook Time: 30-40 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Wheat
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Under %{max_calories} calories
Chef
Rachel Post
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)
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8 oz. Shrimp
- 4 oz. Black Beans
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4 Small Flour Tortillas
- 3 oz. Corn Kernels
- 2 oz. Fire Roasted Salsa Verde
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2 oz. Sour Cream
- 2 oz. Guacamole
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1 oz. Queso Fresco Crumbles
- 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) GqyMbEqB
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Calories500
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Carbohydrates46g
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Net Carbs41g
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Fat25g
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Protein27g
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Sodium1900mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 2 Mixing Bowls
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 whole chicken breasts, pat dry, and, on a separate cutting board, cut into 1” dice. Follow same instructions as shrimp in Steps 1 and 2, baking until chicken reaches minimum internal temperature, 20-25 minutes.
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If using flank steak, separate into a single layer, pat dry, and coarsely chop. Follow same instructions as shrimp in Steps 1 and 2, baking until steak reaches minimum internal temperature, 18-20 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Turn oven on to 425 degrees. Let preheat, at least 10 minutes. If using any fresh produce, thoroughly rinse and pat dry. Spray provided tray with cooking spray.
Drain black beans.Add 1/3 cup beans (the rest are yours to use as you please!) and corn to provided tray and stir until combined. Drain shrimp thoroughly, and pat dry. Add to tray in an even layer. Top evenly with taco seasoning and 2 tsp. olive oil. -
2 Bake the Meal
Bake tray uncovered in hot oven until shrimp reach a minimum internal temperature of 145 degrees, 18-20 minutes.
While shrimp and vegetables bake, poke tortillas with a fork all over, 10 times each.Place tortillas directly on oven rack in a single layer and bake until golden brown and crisp, 4-6 minutes.Carefully remove tortillas and tray from oven. Tray and tortillas will be hot! Use a utensil.While meal bakes, continue recipe. -
3 Make Sauces and Finish Dish
In a mixing bowl, combine salsa and guacamole.
In another mixing bowl, combine sour cream, 2 tsp. water, and a pinch of salt until smooth.To serve, top tortillas with an even layer of salsa-guacamole mixture, shrimp and vegetables, sour cream mixture, cheese, then hot sauce (to taste). Bon appétit!
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