Shrimp Tacos with Avocado Salsa Verde
User Reviews
4.3
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
274 kcal
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Course
Main Course, Lunch
Shrimp Tacos with Avocado Salsa Verde
Description
This recipe includes an avocado salsa verde made by roasting tomatillos, jalapeno, and red onion until soft and slightly caramelized, then blending them with avocado, lime juice, cilantro, garlic powder, and seasoning for a creamy, vibrant sauce. The shrimp is tossed with cumin and chili powder, pan-seared until opaque and juicy.
The corn tortillas are warmed and charred for pliability and a slight smoky flavor. They are filled with three shrimp each and topped with the avocado salsa verde, along with extra diced avocado, cilantro, red onion, and lime for freshness and texture contrast.
The tacos offer a blend of creamy, spicy, and citrusy notes, making them a flavorful yet approachable handheld dish suited for casual meals.
Ingredients
Avocado Salsa Verde
- 1/2 red onion cut into quarters
- 1 jalapeno pepper deseeded and halved lengthwise
- 6 tomatillo husk removed, rinsed and cut in half
- 1/2 avocado small
- 1/4 cup cilantro
- 1/2 lime juiced
- 1/4 teaspoon garlic powder
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
Shrimp Tacos
- 1 pound Shrimp approximately 24, peeled and deveined
- 2 teaspoons olive oil
- 1 teaspoon cumin ground
- 1/2 teaspoon chili powder
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
- 8 corn tortillas
- cilantro diced avocado and lime for toppings
- red onion
- avocado
- lime
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.
Notes
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Calories | 274kcal | 14% |
| Protein | 20g | 40% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 143mg | 48% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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