Shrimp Taco With Salsa Verde Recipes

QUICK AND EASY SHRIMP TACOS

Steps:

• In medium bowl, mix shrimp, taco seasoning mix and lime juice; stir to coat.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Add shrimp mixture; cook and stir 2 to 4 minutes or until shrimp turn pink and are cooked through. Remove from heat.
• To serve, fill taco shells with shrimp, and top with salsa verde sauce, avocado, tomato, red onion and cilantro. Serve with lime wedges on the side.

SHRIMP TACOS WITH AVOCADO TOMATILLO SALSA

Steps:

• Place avocado, onion, tomatillos, jalapeno pepper, cilantro, garlic, and salt in the bowl of a food processor. Pulse until small chunks remain.
• Fill resealable plastic bag with shrimp, chili powder, and salt; shake to coat.
• Heat olive oil in a skillet over medium heat. Add shrimp and cook until pink and opaque, 2 to 3 minutes.
• Divide salsa, shrimp, and cabbage evenly to fill tortillas. Squeeze lime juice onto each taco.

SHRIMP TACO WITH SALSA VERDE

Steps:

• Heat 1/4 cup dressing in medium skillet on medium-high heat. Add shrimp; cook 3 to 4 min. or until shrimp turn pink, stirring frequently. Remove from heat.
• Blend remaining dressing, water and cilantro in blender until smooth.
• Spoon shrimp onto tortillas; top with radishes and onions. Drizzle with cilantro mixture.

CHIPOTLE SHRIMP TACO WITH AVOCADO SALSA VERDE

Steps:

• 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 1 1/2 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.

CHIPOTLE SHRIMP TACOS WITH AVOCADO SALSA VERDE

Steps:

• 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 stove top 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 1 1/2 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.

SALSA VERDE SHRIMP

Steps:

• Peel the outer skins/husks off the tomatillos, onion and garlic. Cut the stems off the peppers and slice in half lengthwise. Cut the onion in half. (See Note 1)
• In the Dutch oven or large stock pot bring 6 cups of water to a boil. Add the tomatillos, chiles and onion. Cook for 8 minutes.
• Carefully remove with a slotted spoon and place all the peppers, tomatillos, onion, garlic and cilantro in a food processor, blender or Vitamix, and process until smooth. Use 2 cups of the salsa for this recipe and reserve remaining for other use.
• In a bowl season the shrimp with kosher salt, black pepper and garlic powder.
• In a large skillet add oil and sautée shrimp 2 minutes per side. Pour the 2 cups of salsa verde on top and cook 2 minutes more, stirring. Stir in half of the cilantro leaves.
• Spoon over steamed rice and top with remaining cilantro.