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Time
25 min
Level
Basic
Author
hellofresh

Southwestern Shrimp Tacos | with Pico de Gallo and Hot Sauce Crema

spicy
milk
shellfish
wheat
Note
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Instructions
1
Wash and dry all produce. Core, deseed, and slice poblano into ¼-inchthick strips. Halve and peel onion. Finely dice onion until you have 2 TBSP (¼ cup for 4 servings); thinly slice remaining. Finely dice tomato. Zest and quarter lime (quarter both limes for 4).
2
Rinse shrimp under cold water, then pat dry with paper towels. In a medium bowl, combine shrimp, Southwest Spice, and a squeeze of lime juice. Set aside.
3
In a second medium bowl, combine diced onion, tomato, a squeeze of lime juice to taste, half the lime zest, and ¼ tsp sugar (½ tsp for 4 servings). Season with salt and pepper.
4
In a small bowl, combine sour cream and as much hot sauce as you like. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.
5
Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add poblano, sliced onion, salt, and pepper. Cook, stirring occasionally, until browned and tender, 6-7 minutes. Transfer to a plate. Add a large drizzle of oil and shrimp to pan. Cook until shrimp are pink and cooked through, 3-4 minutes. Stir in remaining lime zest and juice from remaining lime wedges. Season with salt and pepper.
6
Meanwhile, wrap tortillas in damp paper towels and microwave until warm, about 30 seconds. Divide shrimp and veggies between tortillas. Top with pico de gallo and crema. Serve.
Micro nutrients
Total weight
465.73g
Carbs
84.69g
Dietary fiber
5.73g
Sugar
11.66g
Fats
25.62g
Saturated
6.93g
Poly
6.23g
Mono
10.58g
Trans
0.2g
Proteins
42.79g
Calcium
48.77%
Iron
63.85%
Magnesium
38.77%
Vitamin A
34.5%
Vitamin C
146.98%
Vitamin D
0mg
Vitamin B6
0mg
Vitamin B12
0mg
Cholesterol
174.94%
Sodium
190.22%
Potassium
33.4%
Percentages are based on a diet of 2000 calories a day.
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