Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Veracruz, a Mexican state along the Gulf, is known for its delicious seafood dishes. For tonight’s Veracruz-style tacos, we’re filling soft flour tortillas with sautéed shrimp, marinated in a spicy paste made from smoked, dried jalapeños. Thin-sliced red cabbage and peanuts give the tacos plenty of satisfying crunch, while avocado and sour cream (brightened with a bit of fresh cilantro and lime) help balance the dish’s heat.
Get PlansPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the cabbage core; thinly slice the leaves. Cut off and discard the root ends of the scallions; thinly slice. Roughly chop the peanuts. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Pit, peel, and thinly slice the avocado. Place in a medium bowl and top with the juice of 1 lime wedge to prevent browning; season with salt and pepper. Roughly chop the cilantro leaves and stems. In a bowl, combine the sour cream, cilantro, lime zest, and the juice of 1 lime wedge; season with salt and pepper to taste.
Rinse the shrimp and pat dry with paper towels; place in a medium bowl. Add as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Toss to thoroughly coat. Set aside to marinate, stirring occasionally, for at least 10 minutes.
While the shrimp marinate, in a large bowl, combine the cabbage, sugar, scallions, vinegar, and a drizzle of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
While the cabbage marinates, stack the tortillas on a large piece of aluminum foil; tightly wrap the foil around the tortillas. Carefully place directly onto the oven rack and warm 6 to 8 minutes, or until heated through. Remove from the oven. Transfer to a clean, dry work surface and carefully unwrap.
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the marinated shrimp and cook, stirring occasionally, 3 to 5 minutes, or until the shrimp are opaque and cooked through. Turn off the heat; set aside in a warm place.
Divide the marinated cabbage (draining before adding) and cooked shrimp among the warmed tortillas. Top with the seasoned avocado. Garnish with the seasoned sour cream and peanuts. Divide the tacos between 2 dishes. Serve with the remaining lime wedges on the side. Enjoy!
Tips from Home Chefs