Cantina Shrimp Fajitas
with Spicy Guacamole & Smoky Red Pepper Crema
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Poblano Pepper
1 unit
Red Onion
1 unit
Lime
10 ounce
Shrimp
(Contains Shellfish)
1 tablespoon
Fajita Spice Blend
6 unit
Flour Tortillas
(Contains Soy, Wheat)
4 tablespoon
Guacamole
4 tablespoon
Smoky Red Pepper Crema
(Contains Milk, Soy)
1 teaspoon
Hot Sauce
Not included in your delivery
2 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
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.
