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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein16% · 41g
Carbs48% · 126g
Fat36% · 42g
18g
Fiber
2640mg
Sodium
3.8g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
54th pctl
More protein than 54% of 1,474 meals
Protein density
3.8g /100cal
Leaner than 20% of meals
vs Seafood average
44% heavier
This1090
Avg759
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Kale
Shrimp
Sweet Potato
Black Beans
Mushroom Stock Concentrate
Vegan Mayonnaise
Lime
Flour Tortillas
Crispy Fried Onions
Guacamole
Mexican Spice Blend
Garlic Powder
Cooking Oil
Salt
Black Pepper
How to make it
1
Adjust rack to top position and preheat oven to 425. Wash and dry produce.
Peel and quarter sweet potatoes lengthwise; cut into ½-inch-thick quarter-moons. Remove and discard any large stems from kale; chop into bite-size pieces. Drain and rinse beans; transfer to a large bowl and mash about half the beans, leaving some whole. Zest and quarter lime.
2
Toss sweet potatoes on a baking sheet with a drizzle of oil, half the Mexican Spice Blend (you’ll use the rest in the next step), and a pinch of salt and pepper. Roast on top rack until browned and tender, 18-20 minutes.
3
Meanwhile, heat a drizzle of oil in a large pan (for 4 servings, work in two batches or use two large pans) over medium-high heat. Add kale, beans, stock concentrates, garlic powder, remaining Mexican Spice Blend, and ¼ cup water (⅓ cup for 4). Cook, stirring occasionally, until liquid has slightly reduced and kale is wilted, 3-5 minutes.Remove from heat; stir in juice from one lime wedge (two wedges for 4). Season with a pinch of salt and pepper to taste.
4
While veggies cook, in a small bowl, combine mayonnaise with juice from one lime wedge (two wedges for 4 servings) and as much lime zest as you like.
5
Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
6
Spread a thin layer of guacamole on tortillas. Fill with kale and bean mixture and sweet potatoes. Spoon lime drizzle over top and garnish with crispy fried onions.Divide tacos between plates and serve with remaining lime wedges on the side.
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Adjust rack to top position and preheat oven to 425. Wash and dry produce.
Peel and quarter sweet potatoes lengthwise; cut into ½-inch-thick quarter-moons. Remove and discard any large stems from kale; chop into bite-size pieces. Drain and rinse beans; transfer to a large bowl and mash about half the beans, leaving some whole. Zest and quarter lime.
2
Step 2
Toss sweet potatoes on a baking sheet with a drizzle of oil, half the Mexican Spice Blend (you’ll use the rest in the next step), and a pinch of salt and pepper. Roast on top rack until browned and tender, 18-20 minutes.
3
Step 3
Meanwhile, heat a drizzle of oil in a large pan (for 4 servings, work in two batches or use two large pans) over medium-high heat. Add kale, beans, stock concentrates, garlic powder, remaining Mexican Spice Blend, and ¼ cup water (⅓ cup for 4). Cook, stirring occasionally, until liquid has slightly reduced and kale is wilted, 3-5 minutes.Remove from heat; stir in juice from one lime wedge (two wedges for 4). Season with a pinch of salt and pepper to taste.
4
Step 4
While veggies cook, in a small bowl, combine mayonnaise with juice from one lime wedge (two wedges for 4 servings) and as much lime zest as you like.
5
Step 5
Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
6
Step 6
Spread a thin layer of guacamole on tortillas. Fill with kale and bean mixture and sweet potatoes. Spoon lime drizzle over top and garnish with crispy fried onions.Divide tacos between plates and serve with remaining lime wedges on the side.
HelloFresh is the most popular meal kit in the US, offering 90+ recipes per week across Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy plans.
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HelloFresh's Shrimp, Sweet Potato & Kale Tacos: 1090 calories, 41g protein. Seafood meal. Recipe, ingredients, and nutrition from MealFan. makes Shrimp, Sweet Potato & Kale Tacos one of the prepared options in 's rotating weekly lineup. The serving delivers 1090 calories alongside 41g of protein, placing it at about 55 percent of a typical daily calorie goal.
A taco is a traditional Mexican dish consisting of a small hand-sized corn- or wheat-based tortilla topped with a filling. The tortilla is then folded around the filling and eaten by hand. [1]
delivers weekly meals across the US. For testing notes, delivery details, and how compares to alternatives, read the review on MealFan.
Nutrition per serving
1090Calories
41gProtein
126gCarbs
42gFat
18gFiber
2640mgSodium
Daily calorie contribution55% of 2,000 cal target
🍽️ Serves: 2 servings
💪 High-Protein
✓ Perfect for
High-protein goals
⚠ Not ideal for
Strict calorie restriction
Vegans
Strict keto
Frequently asked questions
How many calories are in Shrimp, Sweet Potato & Kale Tacos?
Shrimp, Sweet Potato & Kale Tacos contains 1090 calories and 41 g of protein per serving, portioned as HelloFresh's Shrimp, Sweet Potato & Kale Tacos: 1090 calories, 41g protein. Seafood meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Shrimp, Sweet Potato & Kale Tacos?
Shrimp, Sweet Potato & Kale Tacos is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
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