Cantina Shrimp Fajitas

Name: Cantina Shrimp Fajitas with Spicy Guacamole & Smoky Red Pepper Crema
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit Poblano Pepper; 1 unit Red Onion; 1 unit Lime; 10 ounce Shrimp; 1 tablespoon Fajita Spice Blend; 6 unit Flour Tortillas; 4 tablespoon Guacamole; 4 tablespoon Smoky Red Pepper Crema; 1 teaspoon Hot Sauce; 2 teaspoon Vegetable Oil; Salt; Pepper

with Spicy Guacamole & Smoky Red Pepper Crema

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Tonight’s meal is quick, easy, and downright delicious. It’s got it all—we’re talking spiced shrimp, sautéed poblano, and onion, all tossed with lime juice for tangy punch. The joyous jumble is then piled into steamy flour tortillas along with spicy guacamole, a drizzle of smoky red pepper crema, and a dash of hot sauce if you like a little extra kick. Talk about a dinner winner!

Tags:

One Pan

•Quick

•Calorie Smart

Allergens:

Crustaceans

•Soja

•Gluten

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Poblano Pepper

1 unit

Red Onion

1 unit

Lime

10 ounce

Shrimp

1 tablespoon

Fajita Spice Blend

6 unit

Flour Tortillas

4 tablespoon

Guacamole

4 tablespoon

Smoky Red Pepper Crema

1 teaspoon

Hot Sauce

Not included in your delivery

2 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories650 kcal

Fat27 g

Saturated Fat9 g

Carbohydrate72 g

Sugar8 g

Dietary Fiber6 g

Protein28 g

Cholesterol230 mg

Sodium1900 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small Bowl

•Large Pan

•Paper Towel

Instructions

• Wash and dry all produce. • Quarter lime. Halve, core, and thinly slice poblano into strips. Halve, peel, and thinly slice onion. • In a small bowl, combine guacamole, a squeeze of lime juice, and a dash of hot sauce. Season with salt and pepper.

• Heat a drizzle of oil in a large pan over medium-high heat. Add poblano and onion; season with salt and pepper. Cook, stirring, until slightly softened, 4-5 minutes. • Add half the Fajita Spice (you’ll use the rest in the next step) and cook until fragrant, 30 seconds.

• Meanwhile, rinse shrimp* under cold water, then pat dry with paper towels. • Push veggies to one side of pan; add a drizzle of oil to empty side. Add shrimp and remaining Fajita Spice. Cook, stirring occasionally, until shrimp is opaque and cooked through, 3-4 minutes. • Stir veggies and shrimp to combine. Add a big squeeze of lime juice and season with salt and pepper to taste. Turn off heat.

• Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. • Divide tortillas between plates and fill with shrimp and veggie mixture and spicy guacamole. Drizzle with smoky red pepper crema. Serve with remaining hot sauce and any remaining lime wedges on the side.