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Ancho Chile Shrimp Tacos

with Slaw, Black Beans, & Mexican Rice

  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 760 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

Ancho chile paste lends its bright, earthy flavor to sautéed shrimp, which you’ll pair with a crunchy cabbage slaw in these family-friendly tacos.

fresh
ingredients
Ancho Chile Shrimp Tacos with Slaw, Black Beans, & Mexican Rice
Title
  • 8 Flour Tortillas
  • 1 cup Jasmine Rice
  • 1 15-Ounce Can Black Beans
  • ½ lb Cabbage
  • 2 cloves Garlic
  • 2 Scallions
  • 2 oz Queso Blanco
  • 1 Tbsp Ancho Chile Paste
  • ½ cup Sour Cream
  • 1⅛ lbs Shrimp
  • 1 Pink Lemon
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin, & Dried Mexican Oregano)

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 375°F. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Place in a large bowl. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Halve the lime crosswise. Peel and roughly chop the garlic. Cut off and discard the stems of the peppers. Halve lengthwise; remove and discard the ribs and seeds. Thinly slice. Drain and rinse the beans.

2 Make the slaw:

Stir the sliced green tops of the scallions, 2 tablespoons of olive oil, and the juice of 1 lime half into the bowl of sliced cabbage; season with salt and pepper. Let marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Make the slaw:
Cook the rice:
3 Cook the rice:

While the slaw marinates, in a medium pot, combine the rice, chopped garlic, a big pinch of salt, half the spice blend, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

4 Warm the tortillas:

While the rice cooks, stack the tortillas on a large piece of foil; tightly wrap. Carefully place directly onto the oven rack. Warm 7 to 9 minutes, or until heated through. Transfer to a work surface; carefully unwrap.

Warm the tortillas:
Cook the beans:
5 Cook the beans:

While the tortillas warm, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced peppers and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the beans, remaining spice blend, and 1/3 cup of water (carefully, as the water may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat and stir in the juice of the remaining lime half. Season with salt and pepper to taste. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

6 Cook the shrimp & serve your dish:

Pat the shrimp dry with paper towels; season with salt and pepper. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp and cook, stirring occasionally, 2 to 3 minutes, or until slightly opaque. Add the chile paste and cook, stirring frequently, 30 seconds to 1 minute, or until the shrimp are coated and cooked through. Turn off the heat. Fill the warmed tortillas with the sour cream, cooked shrimp, and slaw. Serve the tacos with the cooked beans and cooked rice on the side. Garnish the beans with the queso blanco (crumbling before adding). Enjoy!

Cook the shrimp & serve your dish: