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.)
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substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
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You Will Need
Large Non-Stick Pan
Before You Cook
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.
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.
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.
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.
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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