All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
Crunchy shrimp fill up these tacos with both the new and the familiar. (And you'll be amazed how easy it is to get that perfectly-textured coating on the shrimp!) These beauts are topped with slaw and a bit of crispy pickle, for an all-around crunch-a-riffic experience. Crunch-a-riffic's not a word? Well, it should be.
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
Customize It Instructions
If using jumbo shrimp, follow same instructions as regular shrimp in Steps 1 and 4, cooking until opaque and shrimp reaches minimum internal temperature, 2-4 minutes per side.
If using diced chicken, follow same instructions as shrimp in Steps 1 and 4, flipping occasionally, until chicken reaches minimum internal temperature, 5-7 minutes.
Prepare the Shrimp
Pat shrimp dry.
In a mixing bowl, combine cornmeal and seasoning blend. Add shrimp to bowl and gently stir or toss until fully coated. Set aside.
Start the Ranch Slaw
In another mixing bowl, combine slaw mix and dressing. Set aside.
Finish the Ranch Slaw
Place corn in a microwave-safe bowl. Microwave until warmed through, 30-60 seconds.
Stir corn into bowl with slaw. Set aside.
Cook the Shrimp
Line a plate with a paper towel.
Place a large non-stick pan over medium-high heat. Add 3 Tbsp. olive oil and shrimp to hot pan.
Cook until shrimp are browned and reach a minimum internal temperature of 145 degrees, 2-4 minutes per side.
Remove shrimp to towel-lined plate to dry.
Warm Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
Plate dish as pictured on front of card, filling tortillas with shrimp and ranch slaw, and topping with crispy pickles and queso fresco (crumbling with your hands, if needed). Bon appétit!
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