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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Grape Tomatoes
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
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Halve tomatoes lengthwise. Trim and thinly slice scallions, separating whites from greens. Core, deseed, and dice green pepper.
Rinse shrimp under cold water, then pat dry with paper towels.
• 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 tomatoes, 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.
Swap in shrimp or beef for pork. Cook, stirring frequently, until cooked through, 3-5 minutes for shrimp or 4-6 minutes for beef.
• 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, tomato salsa, and crema. Sprinkle with scallion greens and serve.
Shrimp are fully cooked when internal temperature reaches 145°.
