Spiced Shrimp Tacos

with Poblano Pepper & Guacamole

  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 520 calories Group 22 Created with Sketch.
    Nutrition Label
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WW Freestyle
12 Smart Points

This Mexican-style dish features the zesty heat of two kinds of peppers: smoky fresh poblano is sautéed with plump shrimp for our 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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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. In a bowl, combine the guacamole and fromage blanc. Taste, then season with salt and pepper if desired. 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; remove the core. Quarter lengthwise, then thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling the peppers. In a large bowl, whisk together the mayonnaise, half the vinegar, and 2 teaspoons of olive oil. 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; toss to combine. 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:

While the slaw marinates, pat the shrimp dry with paper towels; remove the tails. Place in a bowl; season with salt, pepper, and the spice blend. 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 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, 2 to 3 minutes, or until the poblano pepper is softened and the shrimp are cooked through. Turn off the heat. Stir in the remaining vinegar (carefully, as the liquid may splatter). 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 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 & serve your dish:
4 Assemble the tacos & serve your dish:

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

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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. In a bowl, combine the guacamole and fromage blanc. Taste, then season with salt and pepper if desired. 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; remove the core. Quarter lengthwise, then thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling the peppers. In a large bowl, whisk together the mayonnaise, half the vinegar, and 2 teaspoons of olive oil. 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; toss to combine. 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:

While the slaw marinates, pat the shrimp dry with paper towels; remove the tails. Place in a bowl; season with salt, pepper, and the spice blend. 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 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, 2 to 3 minutes, or until the poblano pepper is softened and the shrimp are cooked through. Turn off the heat. Stir in the remaining vinegar (carefully, as the liquid may splatter). 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 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. 

4 Assemble the tacos & serve your dish:

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

Assemble the tacos & serve your dish: