Fuego Shrimp Fajita Tacos
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Fuego Shrimp Fajita Tacos

Fuego Shrimp Fajita Tacos

with Chicken Thighs, Spicy Guacamole & Smoky Red Pepper Crema

These quick and easy tacos are fully loaded—we’re talking fajita-spiced chicken and sautéed green pepper and onion, all tossed with lime juice for a tangy punch. This joyous jumble is piled into steamy flour tortillas with spicy guacamole (adjustable to your liking), a drizzle of smoky red pepper crema, and a dash of hot sauce if you like a little extra kick—all in a hot 20 minutes!

Tags:
Spicy
Easy Cleanup
Easy Prep
Quick
Calorie Smart
Allergens:
Shellfish
Soy
Wheat
Milk

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

Long Green Pepper

1 unit

Red Onion

1 unit

Lime

4 tablespoon

Guacamole

1 teaspoon

Hot Sauce

10 ounce

Shrimp

(Contains Shellfish)

1 tablespoon

Fajita Spice Blend

6 unit

Flour Tortillas

(Contains Soy, Wheat)

4 tablespoon

Smoky Red Pepper Crema

(Contains Milk)

Not included in your delivery

Salt

Pepper

1 teaspoon

Cooking Oil

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Nutrition Values

/ per serving
Calories590 kcal
Fat23 g
Saturated Fat9 g
Carbohydrate60 g
Sugar12 g
Dietary Fiber6 g
Protein27 g
Cholesterol230 mg
Sodium1700 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
Paper Towel
Large Pan

Instructions

Prep
1

• Wash and dry produce. • Halve, core, and thinly slice green pepper into strips. Halve, peel, and thinly slice onion. Quarter lime. • In a small bowl, combine guacamole, juice from one lime wedge (two wedges for 4 servings), and a dash of hot sauce (save the rest for serving). Season with salt and pepper.

Cook Chicken & Veggies
2

• Open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken, green pepper, onion, and Fajita Spice Blend; season with salt and pepper. Cook, stirring, until veggies are slightly softened and chicken is browned and cooked through, 4-6 minutes. • Stir in a squeeze of lime juice (big squeeze for 4 servings) and remove from heat.

Rinse shrimp under cold water, then pat dry with paper towels. Swap in shrimp for chicken.

Warm Tortillas
3

• Meanwhile, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. TIP: Feel free to toast your tortillas if you want some crunch!

Serve
4

• Divide tortillas between plates. Fill with chicken and veggie filling; top with spicy guacamole and smoky red pepper crema. Serve with remaining hot sauce and remaining lime wedges on the side.

Shrimp are fully cooked when internal temperature reaches 145°.

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