Southwest Shrimp Tacos & Salad Bowls
with Sautéed Pepper, Fresh Pico de Gallo & Hot Sauce Crema
- Milk
- Eggs
- Shellfish
- Wheat
- Soy
Spice-rubbed shrimp are the stars of the show for either vibrant Southwest tacos or a Southwest shrimp salad! Fresh pico de gallo, sautéed pepper and onion, and hot sauce crema create the perfect flavor balance, while a lime finish adds bright, citrusy magic. Whether served as tacos or over salad, this dish delivers serious fiesta vibes that’ll have you craving más!
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Baby Lettuce
1 unit
Red Onion
1.5 ounce
Southwest Dressing
(Contains: Eggs)
10 ounce
Shrimp
(Contains: Shellfish)
1 unit
Long Green Pepper
1 unit
Tomato
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 tablespoon
Southwest Spice Blend
1 teaspoon
Hot Sauce
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
¼ teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Zest and quarter lime. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Finely dice tomato. Halve, deseed, and slice green pepper into ¼-inch-thick strips. Trim and discard root end from lettuce; pat leaves thoroughly dry, then chop into bite-size pieces.
-
Rinse shrimp* under cold water, then pat dry with paper towels.
-
In a medium bowl, toss together shrimp, Southwest Spice Blend, and a squeeze of lime juice. Set aside to marinate.
-
In a second medium bowl, combine minced onion, tomato, half the lime zest, ¼ tsp sugar (½ tsp for 4 servings), and a squeeze of lime juice to taste. (Save remaining lime wedges for Step 5.) Season with salt and pepper.
-
In a small bowl, combine sour cream with as much hot sauce as you like. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.
-
Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add green pepper, sliced onion, salt, and pepper. Cook, stirring occasionally, until browned and tender, 6-7 minutes. Transfer to a plate.
-
Add another drizzle of oil and shrimp to pan. Cook until shrimp are opaque and cooked through, 3-4 minutes.
-
Stir in remaining lime zest and juice from remaining lime wedges. Season with salt and pepper.
-
For Tacos: Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
-
Divide tortillas between plates and fill with shrimp and veggies. Top with pico de gallo and hot sauce crema. Serve.
- For Salad: Divide lettuce between bowls and drizzle with dressing to taste. Top with shrimp, veggies, pico de gallo, and hot sauce crema. Serve.
