HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSouthwestern Shrimp Tacos
Southwestern Shrimp Tacos

Southwestern Shrimp Tacos

with Pico de Gallo & Hot Sauce 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, hot sauce crema, and fresh pico de gallo. Taco’bout a weeknight win!

Tags:One PanSpicyCalorie Smart

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

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

1 unit

Poblano Pepper

1 unit

Red Onion

1 unit

Roma Tomato

1 unit


4 tablespoon

Sour Cream


1 teaspoon

Hot Sauce

1 tablespoon

Southwest Spice Blend

10 ounce



6 unit

Flour Tortillas

(ContainsSoy, Wheat)

Not included in your delivery

1 tablespoon

Cooking Oil

¼ teaspoon


Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories640 kcal
Fat25 g
Saturated Fat9 g
Carbohydrate74 g
Sugar9 g
Dietary Fiber5 g
Protein27 g
Cholesterol235 mg
Sodium1740 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.
Utensilsarrow down iconarrow down icon
Medium Bowl
Paper Towel
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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• Wash and dry all produce. • Zest and quarter lime (for 4 servings, zest 1 lime and quarter both). Halve and peel onion. Finely dice onion until you have 2 TBSP (4 TBSP for 4); thinly slice remaining. Finely dice tomato. Halve, core, and slice poblano into ¼-inch-thick strips.


• 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 to marinate.


• In a second medium bowl, combine diced onion, tomato, half the lime zest, ¼ tsp sugar (½ tsp for 4 servings), and a squeeze of lime juice to taste. 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 poblano, 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 is opaque and cooked through, 3-4 minutes. • Stir in remaining lime zest and juice from remaining lime wedges. Season with salt and pepper.


• Meanwhile, 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 crema. Serve.