Southwestern Shrimp Tacos
with Pico de Gallo & Lime Crema
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!
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
Poblano Pepper
1 unit
Red Onion
1 unit
Roma Tomato
1 unit
Lime
2 tablespoon
Sour Cream
(Contains Milk)
1 tablespoon
Southwest Spice Blend
10 ounce
Shrimp
(Contains Shellfish)
6 unit
Flour Tortillas
(Contains Soy, Wheat)
Not included in your delivery
4 teaspoon
Vegetable Oil
¼ teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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.
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.
