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
- Calorie-Conscious
Chef
David Padilla
In Your Box (serves 2)
- 8 oz. Shrimp
- 6 Small Flour Tortillas
- 1 Onion
- 4 oz. Slaw Mix
- 3 Tomatillo
- 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)
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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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