Spicy Salsa Verde Beef Tacos

Name: Spicy Salsa Verde Beef Tacos with Crema & Pico de Gallo
Total time: 20 min
Yield: 2
Cuisine: Central America
Ingredients: 2 unit Scallions; 1 unit Tomato; 1 unit Lemon; 10 ounce Ground Beef; 1 tablespoon Mexican Spice Blend; 7.06 ounce Green Salsa; 6 unit Flour Tortillas; Salt; Pepper; 1 teaspoon Cooking Oil; 1 teaspoon Olive Oil; 3 tablespoon Crema

with Crema & Pico de Gallo

Recipe Development TeamPublished on January 31, 2024

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You know what time it is—it’s taco time! So, let’s get with the program: To start these spicy tacos, ground turkey is first seasoned with our smoky Mexican spice blend then sizzled with zesty green salsa for a flavorful filling. You’ll spoon it over steamy tortillas and top with quick homemade pico de gallo and cooling crema. A bright squeeze of fresh lemon juice completes this hearty handheld meal.

Tags:

New

•Protein Smart

•Easy Prep & Clean

•Quick

Allergens:

Soy

•Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

2 unit

Scallions

1 unit

Tomato

1 unit

Lemon

10 ounce

Ground Beef

1 tablespoon

Mexican Spice Blend

7.06 ounce

Green Salsa

6 unit

Flour Tortillas

(Contains: Soy, Wheat)

3 tablespoon

Crema

(Contains: Milk)

Not included in your delivery

Salt

Pepper

1 teaspoon

Cooking Oil

1 teaspoon

Olive Oil

Nutrition Values

/ per serving

Calories760 kcal

Fat45 g

Saturated Fat15 g

Carbohydrate52 g

Sugar10 g

Dietary Fiber3 g

Protein32 g

Cholesterol110 mg

Sodium1520 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pan

•Small Bowl

•Paper Towel

Instructions

• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Dice tomato into ¼-inch pieces. Quarter lemon.

• Heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites; cook, stirring occasionally, until lightly browned and fragrant, 1-2 minutes. • Add turkey*, Mexican Spice Blend, salt, and pepper. Cook, breaking up meat into pieces, until turkey is browned and cooked through, 4-6 minutes more. • In the last minute of cooking, stir in green salsa.

Rinse shrimp under cold water; pat dry with paper towels. Swap in shrimp (no need to break up into pieces!) or beef for turkey.

• While turkey cooks, in a small bowl, combine tomato, scallion greens, a drizzle of olive oil, and a squeeze of lemon juice (big squeeze for 4 servings). Season with salt and pepper.

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30-60 seconds. • Divide tortillas between plates and fill with spicy turkey. Top with pico de gallo and drizzle with crema. Serve tacos with any remaining lemon wedges on the side.

Ground Beef is fully cooked when internal temperature reaches 160°.