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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Nutrition Values
Utensils
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.
Shrimp are fully cooked when internal temperature reaches 145°.
