Fuego Shrimp Fajita Tacos
with Spicy Guac & 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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Nutrition Values
Utensils
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.
Rinse shrimp under cold water, then pat dry with paper towels. Swap in shrimp for chicken.
• 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.
Shrimp are fully cooked when internal temperature reaches 145°.
