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Southwestern Shrimp Tacos
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Southwestern Shrimp Tacos

Southwestern Shrimp Tacos

with Pico de Gallo & Lime Crema

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There are few things more satisfying than shrimp for dinner. These shellfish-loaded tacos are hearty, filling, and most of all: totally delicious. Tender bites of seared, Southwest-spiced shrimp are piled into warm tortillas along with a tangle of poblano and onion, fresh pico de gallo, and a drizzle of lime crema. Taco’bout a weeknight win!

Tags:SpicyOne PanCalorie Smart
Allergens:MilkShellfishWheat

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

Total Time25 minutes
Prep Time10 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Poblano Pepper

1 unit

Red Onion

1 unit

Roma Tomato

1 unit

Lime

2 tablespoon

Sour Cream

(ContainsMilk)

1 tablespoon

Southwest Spice Blend

10 ounce

Shrimp

(ContainsShellfish)

6 unit

Flour Tortillas

(ContainsWheat)

Not included in your delivery

4 teaspoon

Vegetable Oil

¼ teaspoon

Sugar

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2594 kJ
Calories620 kcal
Fat24 g
Saturated Fat8 g
Carbohydrate72 g
Sugar9 g
Dietary Fiber4 g
Protein24 g
Cholesterol225 mg
Sodium1690 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
Utensilsarrow down iconarrow down icon
Zester
Medium Bowl
Paper Towel
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Zest and quarter lime (for 4 servings, zest 1 lime and quarter both). Halve, peel, and thinly slice onion; finely dice a few slices until you have 2 TBSP (4 TBSP for 4 servings). Finely dice tomato. Halve, core, and slice poblano into ¼-inch-thick strips.

2

Rinse shrimp under cold water, then pat dry with paper towels. In a medium bowl, combine shrimp, Southwest Spice, and a squeeze of lime juice. Set aside.

3

In a second medium bowl, combine diced onion, tomato, a squeeze of lime juice to taste, half the lime zest, and ¼ tsp sugar (½ tsp for 4 servings). Season with salt and pepper.

4

In a small bowl, combine sour cream with remaining lime zest. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

5

Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add poblano, sliced onion, salt, and pepper. Cook, stirring occasionally, until browned and tender, 6-7 minutes. Transfer to a plate. Add a large drizzle of oil and shrimp to pan. Cook until shrimp is opaque and cooked through, 3-4 minutes. Stir in juice from remaining lime wedges. Season with salt and pepper.

6

Meanwhile, wrap tortillas in damp paper towels and microwave until warm, about 30 seconds. Divide between plates and fill with shrimp and veggie filling. Top with pico de gallo and crema. Serve.