Meal Kit

Shrimp Chile Verde Tacos

with cilantro slaw and avocado

Prep & Cook Time: 60+ min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Shellfish

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 1 oz. Fire Roasted Salsa Verde
  • Info
    2 fl. oz. Creamy Cilantro Sauce
  • 3 oz. Corn Kernels
  • Info
    8 oz. Shrimp
  • 1 Shallot
  • Info
    6 Small Flour Tortillas
  • 4 oz. Slaw Mix
  • 1 Avocado

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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
  1. 1

    Prep the Ingredients

    PREWRITTEN 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 ¼" dice. Season with a pinch of salt. Peel and mince shallot. Pat shrimp dry.

    pic: prepped avocado and shallot

  2. 2

    Make the Slaw

    In a mixing bowl, combine slaw mix, creamy cilantro sauce, and a pinch of salt. Set aside.

    pic: slaw in bowl

  3. 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 to hot pan and stir occasionally until browned and tender, 2-3 minutes. Remove from burner. Transfer vegetables to plate. Reserve pan; no need to wipe clean.

    pic: veg on plate

  4. 4

    Finish the Filling

    Return pan used to cook vegetables to medium-high heat. Add 1 tsp. olive oil, shrimp, and 3 tsp. water to hot pan. Cover and cook until opaque and shrimp reach a minimum internal temperature of 145 degrees, 3-6 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.

    pic: stirring salsa verde/veg/shrimp in pan

  5. 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 appetit!

    PIC IN

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