Spicy Salsa Verde Shrimp Tacos
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Spicy Salsa Verde Shrimp Tacos

Spicy Salsa Verde Shrimp Tacos

with Crema & Pico de Gallo

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
Calorie Smart
Easy Prep & Clean
Quick
Allergens:
Shellfish
Soy
Wheat
Milk

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

Shrimp

(Contains Shellfish)

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

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Nutrition Values

/ per serving
Calories530 kcal
Fat19 g
Saturated Fat5 g
Carbohydrate53 g
Sugar10 g
Dietary Fiber3 g
Protein25 g
Cholesterol220 mg
Sodium2230 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
Paper Towel
Small Bowl

Instructions

Prep
1

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

Cook Turkey
2

• 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.

Make Pico de Gallo
3

• 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.

Finish & Serve
4

• 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.

Shrimp are fully cooked when internal temperature reaches 145°.

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