Meal Kit
Shrimp Chile Verde Tacos
with cilantro slaw and avocado
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Eggs, Wheat
Chef
Rachel Post
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
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2 fl. oz. Creamy Cilantro Sauce
- 2 oz. Guacamole
- 2 oz. Fire Roasted Salsa Verde
- 1 Shallot
- 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) MOx1Gp3r
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Calories680
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Carbohydrates65g
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Net Carbs59g
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Fat37g
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Protein25g
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Sodium1860mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 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
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1 Prepare the Ingredients
Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Cut into 1/4" dice. Season with a pinch of salt.
Peel and mince shallot.Pat shrimp dry. -
2 Make the Slaw
In a mixing bowl, combine slaw mix and creamy cilantro sauce. Set aside.
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3 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, a pinch of salt, and 1 Tbsp. water. Stir occasionally until browned and tender, 2-3 minutes.Remove from burner. Transfer vegetables to plate. Reserve pan; no need to wipe clean. -
4 Finish the Filling
Return pan used to cook vegetables to medium-high heat. Add 1 tsp. olive oil, shrimp, and 1 Tbsp. water to hot pan. Cover, and cook until opaque and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.
Uncover, and add salsa verde, vegetable mixture, and a pinch of salt to pan. Gently stir or toss to coat. Cover and set aside. -
5 Assemble Tacos and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
Plate dish as pictured on front of card, filling tortillas with filling, slaw, and avocado. Bon appétit!
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