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
The flavors of apricot, cinnamon, and ancho are the best friends these little shrimp have met on their journey from the sea to your plate. And what a journey! They've been from the sea to our facilities to your kitchen, where they finally end up dressed up in crispiness and wrapped in a tortilla, basking in the heat from poblanos in the slaw and cheese. How does this story end? On your plate.
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
Medium 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 diced chicken breasts, follow same instructions as shrimp in Steps 1 and 4, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
Prepare the Ingredients
Stem poblano, 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.In a mixing bowl, combine shrimp and cornstarch, tossing until shrimp are thoroughly coated. Set aside.
Cook the Peppers
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add poblanos to hot pan and stir occasionally until tender, 4-6 minutes.Transfer poblanos to another mixing bowl and let cool, 5 minutes.Reserve pan, no need to wipe clean.
Make the Slaw and Sauce
Add slaw mix, mayonnaise, 1 Tbsp. lime juice, and a pinch of salt to bowl with poblanos and stir to combine. Set aside.
In a microwave-safe bowl, combine ancho cinnamon rub and apricot preserves. Microwave until melted, 30-60 seconds.
Cook the Shrimp
Return pan used to cook poblanos to medium-high heat and add 2 Tbsp. olive oil. Let heat, 30-60 seconds.
Add shrimp to hot pan and cook until light pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Transfer shrimp to bowl with apricot mixture and toss to combine.
Assemble Tacos 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 slaw and garnishing with cheese. Bon appétit!
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