One-Pan Salsa Verde Shrimp Tacos
with Monterey Jack & Southwest Crema
- Milk
- Shellfish
- Wheat
- Soy
The week just isn’t complete without a taco night. If you agree (and how could you not?), you’re in luck! Our chefs put together a Tex-Mex-style taco that’s sure to satisfy. There’s pork and green pepper simmered in tangy salsa verde, fresh tomato salsa, Southwest-spiced crema, and Monterey Jack cheese all piled into steamy-soft tortillas. Taco ’bout a killer meal.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Shrimp
(Contains: Shellfish)
1 unit
Long Green Pepper
1 unit
Green Salsa
¼ cup
Monterey Jack Cheese
(Contains: Milk)
1 unit
Tomato
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
2 unit
Scallions
1 tablespoon
Southwest Spice Blend
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Butter
(Contains: Milk)
1 tablespoon (tbsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Finely dice tomato. Trim and thinly slice scallions, separating whites from greens. Core, deseed, and dice green pepper.
In a small bowl, combine sour cream, 1 tsp Southwest Spice Blend (2 tsp for 4 servings), salt, and pepper. (You’ll use the rest of the Southwest Spice Blend later.) Add water 1 tsp at a time until mixture reaches a drizzling consistency.
In a separate small bowl, combine tomato, scallion whites, and 1 TBSP green salsa (you’ll use the rest later). Season with salt and pepper.
Heat a large drizzle of oil in a large pan over medium-high heat. Add green pepper and season with salt and pepper. Cook, stirring, until softened, 4-6 minutes.
Add pork* and another drizzle of oil to same pan. Season with salt, pepper, and remaining Southwest Spice Blend. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.
Rinse shrimp* under cold water, then pat dry with paper towels. Swap in shrimp for pork (no need to break up shrimp into pieces!). Cook, stirring frequently, until opaque and cooked through, 4-6 minutes.
Add remaining green salsa to pan with pork; bring to a simmer over medium-high heat. Cook until slightly thickened, 2-3 minutes.
Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper. Turn off heat.
Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
Divide tortillas between plates and fill with pork mixture, Monterey Jack, salsa mixture, and crema. Sprinkle with scallion greens and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Customers raved about the taste, with one calling it their favorite meal, even compared to restaurant dishes.
- Ease of prep: The sauce consistency varied; some found it a bit runny, which might be due to preparation technique.
- Suggestions: Consider making extra tomato-scallion salsa to ensure there's enough for all tacos.
