Spicy Salsa Verde Beef Tacos
with Crema & Pico de Gallo
- Milk
- Wheat
- Soy
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.
Ingredients
1 unit
Lemon
3 tablespoon
Crema
(Contains: Milk)
1 unit
Green Salsa
1 unit
Tomato
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
2 unit
Scallions
10 ounce
Ground Beef
1 tablespoon
Mexican Spice Blend
Not included in your delivery
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• 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°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the taste, though some found it bland; adding extra herbs or spices could boost flavor 🌶️.
- Ease of prep: Quick and simple to make, perfect for busy weeknights or when short on time.
- Suggestions: Consider adding cheese, avocado, or lettuce for more texture and flavor; try charring tortillas instead of microwaving.
- Portions: Some felt it wasn't quite filling enough; pairing with a side dish or adding more veggies could help.
- Texture: A few found the meat mixture too wet; cooking down the salsa verde or using less might improve consistency.
Reviews from our home cooks
The flavors in this recipe were good but the tacos were extremely soupy and messy. It would have made more sense to me if the instruction was to cook down the salsa verde after adding it to the pan or having like half the amount of salsa we were given.
I am glad I tried the salsa verde, but I realized I am not a huge fan. I think lime would have brightened it, whereas the lemon added to the acidity. Loved how easy it was to make and clean up after! My tomato was barely ripe which added to the lack of brightness
Very good flavor. Easy to cook. I personally cooked the taco filling and only put them on a tortilla right before a meal. Good for storage.
I really liked this! My only suggestion is to maybe include shredded cheese to sprinkle on the tacos at the end. I felt like they were missing something on the first bite, so I added a little cheese, and then they were perfect.
Never thought to put green Verde sauce in my taco meat - great idea!
These tacos were great. We enjoyed them and would definitely make these again.
We added a jalapeño to the pico and it tasted even better.
It was tasty, only problem is sour cream is better than "crema".
Delicious! However, the tomato was a bit green and not big enough to make Pico for two.
The tomato was so mushy it was impossible to dice and make a salsa out of. I added black beans and guacamole to enhance and add more fiber to the recipe
