Meal Kit

Sweet and Spicy Shrimp Tacos

with poblano slaw and cotija

Prep & Cook Time: 15-20 min.

Difficulty Level: Easy

Spice Level: Spicy

Cook Within: 3 days

Contains: Shellfish (Shrimp), Milk, Eggs, Wheat

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 you!
A note about serious food allergies
  • Pescatarian

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.

In Your Box (serves 2)

  • Info
    8 oz. Shrimp
  • Info
    6 Small Flour Tortillas
  • 4 oz. Slaw Mix
  • 1 Poblano Pepper
  • 1 Lime
  • Info
    1.26 oz. Mayonnaise
  • 1 oz. Apricot Preserves
  • 2 Tbsp. Cornstarch
  • Info
    ½ oz. Grated Cotija Cheese
  • 2 tsp. Ancho Cinnamon Rub
Contains: Sulfites
Food intolerance information

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Medium Non-Stick Pan
  • 2 Mixing Bowls
  • 1 Microwave-Safe Bowl

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

  • If using 16 oz. shrimp, follow same instructions as 8 oz., working in batches if necessary. 

  • If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  1. 1

    Prepare the Ingredients

    Juice lime.

    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, gently combine shrimp and cornstarch until shrimp are thoroughly coated. Set aside.

  2. 2

    Cook the Poblanos

    Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.

    Add poblanos (use less if spice-averse) to hot pan and stir occasionally until tender, 4-6 minutes.

    Remove from burner. Transfer poblanos to another mixing bowl and let cool, 5 minutes.

    Reserve pan; no need to wipe clean.

  3. 3

    Make the Slaw and Sauce

    After 5 minutes, 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 (to taste) and apricot preserves. Microwave uncovered until melted, 30-60 seconds.

    Carefully remove from microwave and set aside.

  4. 4

    Cook the Shrimp

    Return pan used to cook poblanos to medium-high heat and add 2 Tbsp. olive oil. Let heat, 30-60 seconds.

    After 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.

    Remove from burner. Transfer shrimp to bowl with apricot mixture and toss or gently stir to combine.

  5. 5

    Heat Tortillas and Finish Dish

    Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.

    If tortillas come folded, keep folded.

    Alternatively, place a medium non-stick pan over medium-high heat. Add tortillas, one at a time, to hot, dry pan. Heat undisturbed, 30-45 seconds per side. Remove from pan.

    Plate dish as pictured on front of card, filling tortillas with shrimp and slaw and garnishing with cheese. Bon appétit!

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