Fuego Shrimp Fajita Tacos

Name: Fuego Shrimp Fajita Tacos with Spicy Guac & Smoky Red Pepper Crema
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Long Green Pepper; 1 unit Red Onion; 1 unit Lime; 4 tablespoon Guacamole; 1 teaspoon Hot Sauce; 10 ounce Shrimp; 1 tablespoon Fajita Spice Blend; 6 unit Flour Tortillas; 4 tablespoon Smoky Red Pepper Crema; Salt; Pepper; Cooking Oil

with Spicy Guac & Smoky Red Pepper Crema

Recipe Development TeamUpdated on September 22, 2025

Get Free Steak + 10 Free Meals

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:

Fiber Powered

•Quick

•Easy Prep

Allergens:

Shellfish

•Soy

•Wheat

•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

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

Cooking Oil

Nutrition Values

/ per serving

Calories580 kcal

Fat24 g

Saturated Fat10 g

Carbohydrate61 g

Sugar13 g

Dietary Fiber6 g

Protein27 g

Cholesterol195 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

•Large Pan

•Paper Towel

Instructions

• 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.

• 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.

• 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!

• 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.

Shellfish is fully cooked when internal temperature reaches 145°.