One-Pan Salsa Verde Shrimp Tacos
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One-Pan Salsa Verde Shrimp Tacos

One-Pan Salsa Verde Shrimp Tacos

with Monterey Jack & Southwest Crema

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.

Tags:
Easy Prep & Clean
Allergens:
Milk
Shellfish
Soy
Wheat

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

Total Time25 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

1 unit

Tomato

2 unit

Scallions

1 unit

Long Green Pepper

3 tablespoon

Sour Cream

(Contains Milk)

1 tablespoon

Southwest Spice Blend

7.06 ounce

Green Salsa

10 ounce

Shrimp

(Contains Shellfish)

6 unit

Flour Tortillas

(Contains Soy, Wheat)

¼ cup

Monterey Jack Cheese

(Contains Milk)

Not included in your delivery

1 tablespoon

Butter

(Contains Milk)

1 tablespoon

Cooking Oil

Salt

Pepper

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Nutrition Values

/ per serving
Calories680 kcal
Fat35 g
Saturated Fat13 g
Carbohydrate57 g
Sugar12 g
Dietary Fiber5 g
Protein30 g
Cholesterol255 mg
Sodium2340 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

Small Bowl
Large Pan
Paper Towel

Instructions

Prep
1

• Wash and dry produce. • Finely dice tomato. Trim and thinly slice scallions, separating whites from greens. Core, deseed, and dice green pepper.

Make Crema & Salsa
2

• 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.

Cook Green Pepper
3

• 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.

Cook Pork
4

• 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 (no need to break up into pieces!) or beef* for pork. Cook, stirring frequently, until cooked through, 4-6 minutes.

Simmer Filling
5

• 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.

Finish & Serve
6

• 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.

Shrimp are fully cooked when internal temperature reaches 145°.

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