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.

No additional tips available.

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

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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.

Shrimp Taco with Avocado Salsa Verde

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