Meal Kit
Shrimp Chile Verde Tacos
with lime slaw and guacamole
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Wheat
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Under %{max_calories} calories
Chef
Rachel Post
These tacos are made from some of the best stuff on planet earth, much like that fruit drink from thirty years ago. (Yes, the 90s were thirty years ago, and no, we won't be sharing our AARP discounts with you). Delicate shrimp, crunchy slaw, rich guacamole, and two kinds of green: cilantro sauce and salsa verde. If you're feeling old after reading this description, these tacos will make you feel young and new.
In Your Box (serves 2)
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8 oz. Shrimp
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6 Small Flour Tortillas
- 4 oz. Slaw Mix
- 3 oz. Corn Kernels
- 1 Lime
- 2 oz. Guacamole
- 2 oz. Fire Roasted Salsa Verde
- 1 Shallot
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1 oz. Sour Cream
- ¼ fl. oz. Hot Sauce
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) VPrryYPR
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Calories570
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Carbohydrates61g
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Net Carbs55g
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Fat27g
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Protein25g
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Sodium1860mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Medium 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 16 oz. shrimp, follow same instructions as 8 oz. shrimp, working in batches if necessary.
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If using chicken breasts, pat dry and, on a separate cutting board, cut into 1” dice. Follow same instructions as shrimp in Step 4, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Prepare the Ingredients
Zest and halve lime. Cut one half into wedges and juice the other half.
Peel and mince shallot.Pat shrimp dry. -
2 Start the Filling
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add shallot to hot pan and stir occasionally until starting to brown, 2-3 minutes.
Add corn and 1 Tbsp. water. Stir occasionally until browned and tender, 2-3 minutes.Stir in hot sauce (to taste). Remove from burner. Transfer vegetables to plate. Reserve pan; no need to wipe clean. -
3 Make the Slaw
In a mixing bowl, combine slaw mix, 1 Tbsp. lime juice, 1/4 tsp. lime zest, 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Set aside.
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4 Finish the Filling
Return pan used to cook vegetables to medium-high heat.
Add 1 tsp. olive oil and shrimp to hot pan. Cook until opaque and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.If pan becomes dry, add water, 1 Tbsp. at a time.Add salsa verde, vegetable mixture, and a pinch of salt. Gently stir or toss to coat. Remove from burner. -
5 Assemble Tacos and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
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.Plate dish as pictured on front of card, filling tortillas with filling, slaw, guacamole, and sour cream. Squeeze lime wedges over to taste. Bon appétit!
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