Spicy Santa Fe Shrimp Roll Tacos
with butter lettuce and green chile aioli
Prep & Cook Time: 20-30 min.
Cook Within: 3 days
Difficulty Level: Easy
Spice Level: Medium
Contains: Eggs, Wheat, Shellfish
Chef
Nigel Palmer
Sometimes you want tortilla, and sometimes you want lettuce. And sometimes fate allows you to combine the two, for these tacos are advanced enough to attempt the famed “double roll.” Crunchy lettuce goes inside a tortilla that collects all the deliciously messy bits. And those delicious messy bits? Succulent shrimp and spicy green chili aioli, with sweet corn and fresh pepper… the best bits around. Double your roll, double your pleasure, and double your fun. (Yes, that's an old gum commercial reference.)
In Your Box (serves 2)
- 3 oz. Corn Kernels
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8 oz. Shrimp
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6 Small Flour Tortillas
- 1 Head of Butter Lettuce
- 1 Poblano Pepper
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2 fl. oz. Green Chili Aioli
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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Calories629
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Carbohydrates64g
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Fat31g
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Protein25g
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Sodium1624mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Large Non-Stick Pan
Before You Cook
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1 Prepare the Ingredients
Separate leaves of lettuce for cups. Stem poblano pepper, seed, and cut into ½" dice. Wash hands and cutting board after prepping. Pat shrimp dry.
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2 Warm the Tortillas
Place a large non-stick pan over medium-high heat. Add tortillas to hot, dry pan and warm, 30-45 seconds per side. Remove tortillas to a piece of foil and wrap in a pouch to keep warm. Reserve pan; no need to wipe clean.
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3 Sear the Shrimp
Return pan used to warm tortillas to medium-high heat and spray with cooking spray. Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes. Flip shrimp and remove to a plate. Shrimp will finish cooking in a later step. Keep pan over medium-high heat.
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4 Finish the Shrimp
Add 1 tsp. olive oil, corn, poblano pepper, and a pinch of salt to hot pan. Stir occasionally until tender, 2-4 minutes. Add shrimp and stir occasionally until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.
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5 Finish the Dish
Plate dish as pictured on front of card, placing lettuce in tortillas and topping with shrimp mixture and green chili aioli (to taste). Bon appétit!
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