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If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Halve, peel, and thinly slice the onion. Wash and dry the cabbage; cut out and discard the core, then thinly slice the leaves. Finely chop the pepper. Thoroughly wash your hands and cutting board immediately after handling. In a large bowl, whisk together the mayonnaise and half the vinegar. Add the sliced cabbage and as much of the chopped pepper as you’d like, depending on how spicy you’d like the slaw to be. Season with salt and pepper; toss to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
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 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 onion 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 onion 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.
Meanwhile, 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 foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.
Assemble the tacos using the warmed tortillas, guacamole, and cooked shrimp and onion. Serve the tacos with the slaw on the side. Enjoy!
If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Halve, peel, and thinly slice the onion. Wash and dry the cabbage; cut out and discard the core, then thinly slice the leaves. Finely chop the pepper. Thoroughly wash your hands and cutting board immediately after handling. In a large bowl, whisk together the mayonnaise and half the vinegar. Add the sliced cabbage and as much of the chopped pepper as you’d like, depending on how spicy you’d like the slaw to be. Season with salt and pepper; toss to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
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 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 onion 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 onion 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.
Meanwhile, 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 foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.
Assemble the tacos using the warmed tortillas, guacamole, and cooked shrimp and onion. Serve the tacos with the slaw on the side. Enjoy!
Tips from Home Chefs