Shrimp Tacos with Avocado Salsa Verde
Pan seared shrimp topped with the most addictive salsa you'll ever eat and all on the table in 30 minutes!
Servings: 4 servings
Ingredients
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
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
Calories: 274kcal | Protein: 20g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 143mg | Fiber: 7g | Sugar: 4g