Meal Kit
Mango Salsa Verde Shrimp Tacos
with slaw
Prep & Cook Time: 15-20 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Wheat
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Under %{max_calories} calories
Chef
David Padilla
The mango is held in very high regard; it is both the national fruit of India, and the national tree of Bangladesh, and they've been the subject of poems and clothing patterns. From all that praise and cultural import, the mango shows up in these tacos flavoring the crunchy slaw, adding their distinctive sweetness to the flavor cornucopia that includes the slightly bitter tomatillo and the slightly spicy jalapeño. The mighty mango is magnificent, and thanks to them, so are these tacos.
In Your Box (serves 2)
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8 oz. Shrimp
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6 Small Flour Tortillas
- 1 Yellow Onion
- 4 oz. Slaw Mix
- 3 Tomatillos
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2 oz. Creme Fraiche
- 1 Jalapeno Pepper
- 1 Tbsp. Mango Chutney
- 1 tsp. Citrus Mojo Rub
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) GqyG0E3B
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Calories520
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Carbohydrates60g
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Net Carbs55g
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Fat21g
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Protein23g
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Sodium1790mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using 20 oz. shrimp, follow same instructions as 10 oz. shrimp, working in batches if necessary.
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If using whole chicken breasts, pat dry and, on a separate cutting board, cut into 1” dice. Follow same instructions as shrimp in Steps 1 and 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using steak strips, separate into a single layer, pat dry, and coarsely chop. Follow same instructions as shrimp in Step 3, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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If using mahi-mahi, pat dry and cut into 2” pieces. Follow same instructions as shrimp in Step 3, searing until fish reaches minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Remove husks from tomatillos, rinse again, and cut into 1/2" dice.
Cut onion into 1/2" dice.Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.Pat shrimp dry, and season all over with a pinch of salt. -
2 Make the Slaw
Combine mango chutney, slaw, 1 tsp. olive oil, and a pinch of salt in a mixing bowl. Set aside.
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3 Cook the Filling
Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat. Add tomatillos, jalapeño (to taste), and onion to hot pan. Stir often until softened, 4-5 minutes.
Add shrimp, seasoning rub, and 1/4 tsp. salt. Cook until shrimp are lightly browned and reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove from burner. -
4 Heat the Tortillas
Wrap tortillas in a damp paper towel and microwave until warmed, 30-60 seconds. If tortillas come folded, keep folded.
Alternatively, place a medium non-stick pan over medium-high heat. Add tortillas, one at a time, to hot, dry pan. Heat undisturbed, 30-45 seconds per side. Remove from pan. -
5 Finish the Dish
Plate dish as pictured on front of card, filling tortillas with filling and topping with slaw and crème fraîche. Bon appétit!
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