Shrimp Tacos with Tropical Avocado Salsa Verde
Servings: 4 people
Ingredients
For the Tacos
- 1 LB jumbo shrimp peeled and deveined, tails removed
- 8-10 tortillas of choice corn, flour or corn/flour mix
- 1/4 cup red onions, sliced
- 1 medium-size mango, cubed
For the Tropical Avocado Salsa Verde
- 1 medium Tropical Avocado, ripe and roughly chopped
- 1 poblano pepper, deseeded and roughly chopped
- 1/2-1 Serrano chile pepper, deseeded and roughly chopped
- 4 tomatillos, peeled and roughly chopped
- 1/2 white onion, rough chopped
- 2 cloves garlic, roughly chopped
- 3 juice of limes (1/2 cup)
- 1/4 cup avocado oil or olive oil
- 1/4 cup water
- 1 1/2 tsp salt
Marinade for the Shrimp
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1 tsp salt
- 1 juice of a lime
- 2 cloves garlic, finely chopped
- 1/2 tsp serrano chile pepper, minced
- 2 TBSP cilantro leaves, minced
- 1 TBSP olive oil or neutral oil
Instructions
- To make the marinade for the shrimp, whisk all ingredients in a small bowl. Place shrimp in a large bowl and toss in the marinade. Mix well and let stand at least 30 minutes before cooking.
- While shrimp marinates, prepare Tropical Avocado salsa verde. Place all ingredients in a blender and blend, starting on the lowest setting and gradually speeding up to the highest. Blend until a silky whipped consistency forms (about 2-3 minutes).
- To cook shrimp, heat a skillet to medium high heat (cast iron if you have it). Toss shrimp and marinade into hot pan. Sauté, cooking for 1-2 minutes on each side until the shrimp are cooked through but still tender. Remove pan from heat.
- Heat tortillas—either in the microwave, on a griddle or on your stove top.
- To assemble the tacos, place 4-5 shrimp on each tortilla with a few mango cubes. Top with red onions to taste and a few dollops of salsa verde.
- Serve extra salsa verde on the side with tortilla chips and fresh veggies, such as carrot sticks and pepper strips.
- Enjoy!
Notes
*Alternatively, you can use the grill to grill the shrimp and the tortillas.