Shrimp Taco with Avocado Salsa Verde
.
Yield
4 servingsPrep
25 minCook
9 minReady
36 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Avocado salsa | |||
| 1 | small |
onions
quartered |
|
| 1 |
jalapeño pepper
quartered, seeds optional |
*
|
|
| 1 |
garlic cloves
smashed |
*
|
|
| 8 | ounces |
tomatillos
husked, rinsed, and coarsely chopped, about 4 medium |
*
|
| ½ |
avocados
peeled, seeded, and cut into chunks |
*
|
|
| 1 ¼ | teaspoons |
kosher salt
|
|
| ¼ | cup |
cilantro
coarsely chopped |
|
| For the shrimp | |||
| 1 | tablespoon |
olive oil
|
|
| 1 | teaspoon |
chili powder
blended |
|
| 1 | teaspoon |
kosher salt
|
|
| 1 | pound |
shrimp
medium,about 20, peeled and deveined |
|
| 8 |
corn tortillas (6-inch)
|
*
|
|
| 8 |
cilantro
sprigs, for garnish |
*
|
|
| 2 |
limes
cut into wedges |
*
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Avocado salsa: | |||
| 1 | small |
onions
quartered |
|
| 1 | each |
jalapeño pepper
quartered, seeds optional |
*
|
| 1 | clove |
garlic cloves
smashed |
*
|
| 231.2 | ml/g |
tomatillos
husked, rinsed, and coarsely chopped, about 4 medium |
*
|
| 0.5 | each |
avocados
peeled, seeded, and cut into chunks |
*
|
| 6.3 | ml |
kosher salt
|
|
| 59 | ml |
cilantro
coarsely chopped |
|
| For the shrimp: | |||
| 15 | ml |
olive oil
|
|
| 5 | ml |
chili powder
blended |
|
| 5 | ml |
kosher salt
|
|
| 453.6 | g |
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 |
*
|
Directions
Put the onion, jalapeno, and garlic in a food processor and finely chop.
Add the tomatillos, avocado, and salt and pulse until chopped but still chunky.
Transfer to a bowl and stir in the cilantro.
Heat a stovetop or outdoor grill to medium-high.
Mix the olive oil, chipotle or chili powder, and salt in a large bowl.
Add the shrimp and toss to coat.
Grill the shrimp until translucent, about 1½ to 2 minutes on each side.
Grill tortillas, until slightly charred and pliable, about 20 seconds per side.
(Alternatively, wrap in a damp paper towel and heat in a microwave.)
Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro.
Serve 2 tacos per person, with a lime wedge on the side.
