Shrimp Taco with Avocado Salsa Verde Recipe

Name: Shrimp Taco with Avocado Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small onions quartered; 1 each jalapeno pepper quartered, seeds optional; 1 clove garlic smashed; 8 ounces tomatillos husked, rinsed, and coarsely chopped, about 4 medium; 1/2 each avocados peeled, seeded, and cut into chunks; 1 1/4 teaspoons kosher salt; 1/4 cup cilantro coarsely chopped; 1 tablespoon olive oil; 1 teaspoon chili powder blended; 1 teaspoon kosher salt; 1 pound shrimp medium,about 20, peeled and deveined; 8 each corn tortillas (6-inch); 8 each cilantro sprigs, for garnish; 2 each limes cut into wedges

Servings: persons

1 small onions quartered
1 each jalapeno pepper quartered, seeds optional
1 clove garlic smashed
8 ounces tomatillos husked, rinsed, and coarsely chopped, about 4 medium
1/2 each avocados peeled, seeded, and cut into chunks
1 1/4 teaspoons kosher salt
1/4 cup cilantro coarsely chopped
1 tablespoon olive oil
1 teaspoon chili powder blended
1 teaspoon kosher salt
1 pound shrimp medium,about 20, peeled and deveined
8 each corn tortillas (6-inch)
8 each cilantro sprigs, for garnish
2 each limes cut into wedges

1
Put the onion, jalapeno, and garlic in a food processor and finely chop.
2
Add the tomatillos, avocado, and salt and pulse until chopped but still chunky.
3
Transfer to a bowl and stir in the cilantro.
4
Heat a stovetop or outdoor grill to medium-high.
5
Mix the olive oil, chipotle or chili powder, and salt in a large bowl.
6
Add the shrimp and toss to coat.
7
Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.
8
Grill tortillas, until slightly charred and pliable, about 20 seconds per side.
9
(Alternatively, wrap in a damp paper towel and heat in a microwave.)
10
Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro.
11
Serve 2 tacos per person, with a lime wedge on the side.

397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 small onions quartered, 1 each jalapeno pepper quartered, seeds optional, 1 clove garlic smashed, 8 ounces tomatillos husked, rinsed, and coarsely chopped, about 4 medium, and more.

Yes, Shrimp Taco with Avocado Salsa Verde falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Shrimp Taco with Avocado Salsa Verde

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions