Mexican-Spiced Shrimp Tacos with Guacamole & Poblano Pepper

Mexican-Spiced Shrimp Tacos

with Guacamole & Poblano Pepper

Group Created with Sketch. 20 min 12 SmartPoints®
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 500 Cals/serving
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This Mexican-style dish features the zesty heat of two kinds of peppers: smoky fresh poblano is sautéed with plump shrimp for our vibrant tacos, while tangy pickled jalapeño provides bursts of contrasting flavor in our side of creamy cabbage slaw.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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tips & techniques
Prepare the ingredients & make the slaw:
1 Prepare the ingredients & make the slaw:

If you prefer to use an oven to warm the tortillas instead of a microwave, 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. Finely chop the jalapeño pepper. Cut off and discard the stem of the poblano pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling the peppers. In a large bowl, whisk together the mayonnaise and half the vinegar. Add the sliced cabbage and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the slaw to be. Season with salt and pepper and toss to coat. Set the slaw aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Cook the shrimp & poblano pepper:
2 Cook the shrimp & poblano pepper:

Meanwhile, pat the shrimp dry with paper towels; remove the tails. Place in a bowl; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to thoroughly coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned shrimp and sliced poblano pepper in an even layer. Cook, without stirring, 2 to 3 minutes, or until the shrimp are slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until the pepper is softened and the shrimp are opaque and cooked through. Turn off the heat and stir in the remaining vinegar. Taste, then season with salt and pepper if desired. 

Warm the tortillas:
3 Warm the tortillas:

If using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in a large piece of foil; place directly onto an oven rack and warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.

Assemble the tacos & serve your dish:
4 Assemble the tacos & serve your dish:

Assemble the tacos using the warmed tortillas, guacamole, and cooked shrimp and poblano pepper. Serve the tacos with the slaw on the side. Enjoy! 

Tips from Home Chefs

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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.

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Get This Recipe Delivered
Prepare the ingredients & make the slaw:
1 Prepare the ingredients & make the slaw:

If you prefer to use an oven to warm the tortillas instead of a microwave, 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. Finely chop the jalapeño pepper. Cut off and discard the stem of the poblano pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling the peppers. In a large bowl, whisk together the mayonnaise and half the vinegar. Add the sliced cabbage and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the slaw to be. Season with salt and pepper and toss to coat. Set the slaw aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

2 Cook the shrimp & poblano pepper:

Meanwhile, pat the shrimp dry with paper towels; remove the tails. Place in a bowl; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to thoroughly coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned shrimp and sliced poblano pepper in an even layer. Cook, without stirring, 2 to 3 minutes, or until the shrimp are slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until the pepper is softened and the shrimp are opaque and cooked through. Turn off the heat and stir in the remaining vinegar. Taste, then season with salt and pepper if desired. 

Cook the shrimp & poblano pepper:
Warm the tortillas:
3 Warm the tortillas:

If using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in a large piece of foil; place directly onto an oven rack and warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.

4 Assemble the tacos & serve your dish:

Assemble the tacos using the warmed tortillas, guacamole, and cooked shrimp and poblano pepper. Serve the tacos with the slaw on the side. Enjoy! 

Assemble the tacos & serve your dish: