Shrimp Tacos & Peach Salsa with Roasted Sweet Potato Wedges
Chef Favorites

Shrimp Tacos & Peach Salsa

with Roasted Sweet Potato Wedges

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Here, soft flour tortillas are packed with Mexican-spiced shrimp and poblano pepper, juicy peach-jalapeño salsa, and cooling lime mayo. A side of hearty roasted sweet potato wedges with a sprinkle of cotija rounds out the dish.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Shrimp Tacos & Peach Salsa with Roasted Sweet Potato Wedges
Title
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • 4 Flour Tortillas
  • 1 Peach
  • 1 Lime
  • 2 Scallions
  • 1 Poblano Pepper
  • ¼ cup Mayonnaise
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 2 Tbsps Grated Cotija Cheese
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • ½ lb Sweet Potato
Preapre & roast the sweet potato wedges
1 Preapre & roast the sweet potato wedges

Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the sweet potato into 1-inch-wide wedges. Place the sweet potato wedges on the sheet pan. Drizzle with olive oil and season with salt and pepper. Arrange in an even layer, skin side down. Roast 26 to 28 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Prepare the ingredients & make the salsa
2 Prepare the ingredients & make the salsa

Meanwhile, halve the lime crosswise. Halve, pit, and small dice the peach. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Roughly chop the jalapeño pepper. Thoroughly wash your hands and cutting board immediately after handling the peppers. In a bowl, combine the mayonnaise and the juice of 1 lime half. Season with salt and pepper. In a separate bowl, combine the diced peach, sliced green tops of the scallions, the juice of the remaining lime half, a drizzle of olive oil, and as much of the chopped jalapeño pepper as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Stir to coat.

Cook the shrimp & poblano pepper
3 Cook the shrimp & poblano pepper

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 a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp, sliced white bottoms of the scallions, 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 vegetables are softened and the shrimp are opaque and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Warm the tortillas & serve your dish
4 Warm the tortillas & serve your dish

If you prefer to use a 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 aluminum 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, half the lime mayo, cooked shrimp and poblano pepper, and salsa. Serve the tacos with the roasted sweet potato wedges and remaining lime mayo on the side. Top the sweet potatoes with the cheese. Enjoy!

Tips from Home Chefs

Preapre & roast the sweet potato wedges
1 Preapre & roast the sweet potato wedges

Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the sweet potato into 1-inch-wide wedges. Place the sweet potato wedges on the sheet pan. Drizzle with olive oil and season with salt and pepper. Arrange in an even layer, skin side down. Roast 26 to 28 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the ingredients & make the salsa

Meanwhile, halve the lime crosswise. Halve, pit, and small dice the peach. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Roughly chop the jalapeño pepper. Thoroughly wash your hands and cutting board immediately after handling the peppers. In a bowl, combine the mayonnaise and the juice of 1 lime half. Season with salt and pepper. In a separate bowl, combine the diced peach, sliced green tops of the scallions, the juice of the remaining lime half, a drizzle of olive oil, and as much of the chopped jalapeño pepper as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Stir to coat.

Prepare the ingredients & make the salsa
Cook the shrimp & poblano pepper
3 Cook the shrimp & poblano pepper

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 a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp, sliced white bottoms of the scallions, 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 vegetables are softened and the shrimp are opaque and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

4 Warm the tortillas & serve your dish

If you prefer to use a 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 aluminum 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, half the lime mayo, cooked shrimp and poblano pepper, and salsa. Serve the tacos with the roasted sweet potato wedges and remaining lime mayo on the side. Top the sweet potatoes with the cheese. Enjoy!

Warm the tortillas & serve your dish
Browse Steps
1 of 4