- Avocado Tomatillo Salsa:
- 1 avocado - peeled, pitted and diced
- 1/2 white onion, chopped
- 4 fresh tomatillos, husks removed
- 1 jalapeno pepper, seeded and minced
- 1/4 cup chopped fresh cilantro
- 2 cloves garlic, finely chopped
- 1 1/2 teaspoons salt
- Tacos:
- 1 pound uncooked medium shrimp, peeled and deveined
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 tablespoon olive oil
- 12 (6 inch) corn tortillas
- 1 cup shredded cabbage
- 2 limes
- 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.
07/26/2019
recipepes.com
shrimp tacos with avocado tomatillo salsa, recipe
PT15M
PT1H
5
455 calories
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