Shrimp Tacos with Avocado Salsa Verde

Name: Shrimp Tacos with Avocado Salsa Verde
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1/2 red onion; 1 jalapeño; 6 tomatillos; 1/2 small avocado; 1/4 cup cilantro; 1/2 lime; 1/4 teaspoon garlic powder; Kosher salt and fresh ground black pepper to taste; 1 pound peeled and deveined shrimp; 2 teaspoons olive oil; 1 teaspoon ground cumin; 1/2 teaspoon chili powder; Kosher salt and fresh ground black pepper to taste; 8 corn tortillas; cilantro, red onion, diced avocado and lime for toppings

User Reviews

4.3

90 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4 servings
Calories
274 kcal
Course
Main Course, Lunch
Cuisine
American, Mexican

Shrimp Tacos with Avocado Salsa Verde

Lindsey Herring

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Pan seared shrimp topped with the most addictive salsa you'll ever eat and all on the table in 30 minutes!

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Ingredients

Servings

Avocado Salsa Verde

1/2 red onion, cut into quarters
1 jalapeño, deseeded and halved lengthwise
6 tomatillos, husk removed, rinsed and cut in half
1/2 small avocado
1/4 cup cilantro
1/2 lime, juiced
1/4 teaspoon garlic powder
Kosher salt and fresh ground black pepper to taste

Shrimp Tacos

1 pound peeled and deveined shrimp, approximately 24
2 teaspoons olive oil
1 teaspoon ground cumin
1/2 teaspoon chili powder
Kosher salt and fresh ground black pepper to taste
8 corn tortillas
cilantro, red onion, diced avocado and lime for toppings

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Instructions

Avocado Salsa Verde:

Preheat oven to 425° F. Put the onion, jalapeño, and tomatillos on a rimmed baking sheet lined with foil. Drizzle with olive oil, season with salt and pepper and toss together until coated. Roast for approximately 8-10 minutes or until the vegetables are soft. Remove from the oven and let them cool for a few minutes.
Add the roasted vegetables and the remaining ingredients to a food processor or blender. Pulse or blend until the salsa is mostly smooth. Taste for seasoning and set aside until ready to use.

Shrimp Tacos:

Heat a tablespoon of olive oil in a large skillet over medium-high heat. In a large bowl toss together the shrimp, cumin, chili powder, salt and pepper until coated. Cook the shrimp until translucent, about 1 1/2 to 2 minutes on each side.
Char the tortillas over an open flame on a gas stove or grill or warm them in the microwave wrapped in a damp paper towel until they are pliable. Fill the tortillas with 3 shrimp and top with the avocado salsa verde, chopped red onions, cilantro and diced avocado. Serve with a lime wedge on the side.