Shrimp Tacos with Corn Pico de Gallo and Tomatillo Salsa Verde

Shrimp Tacos with Corn Pico de Gallo and Tomatillo Salsa Verde

Shrimp Tacos with Corn Pico de Gallo and Tomatillo Salsa Verde

Wondering how to make Mexican tacos? Try this tasty recipe for shrimp tacos served with corn pico de gallo and spicy tomatillo salsa verde.

November 26, 2018

serves for

4

total time

1 HR 50 MIN

ingredients

Shrimps
450 g, large, peeled; deveined and tails removed
Garlic
1 clove, peeled and minced
lime zest
1 tsp
Chili pepper
1 pinch, flakes
Pepper
1/4 tsp, cayenne
cumin
1/4 tsp, ground
Vegetable oil
2 tbsp
salt
kosher, to taste
Avocado
1 ripe, peeled and diced
Tomato
300 g, freshly diced, seeded
Corn
150 g, whole kernels
Pepper
1 small, red, rinsed, trimmed and finely chopped
Beans
200 g, black, canned, drained
Onion
1 medium, peeled and finely diced
Coriander
15 g, fresh, diced, rinsed and chopped
chili
1 serrano, rinsed, seeded and finely diced
lime
1 tsp, zest, fresh
Lime juice
1 tbsp, fresh
cumin
1 tsp, ground
Kosher salt
to taste
tomatillo
450 g, husk removed
Onion
1 small, peeled and finely chopped
Garlic
1 clove, peeled and minced
chili
1 serrano, rinsed, seeded and finely diced and
Coriander
2 tbsp, finely chopped, fresh
Oregano
1 tbsp, finely chopped, fresh
cumin
1/2 tsp, grounf
salt
to taste
water
500 ml
tortillas
8, flour
Avocado
1 ripe, peeled and diced

Preparation

Step 01

For Shrimp

  • In a large bowl, combine shrimp, garlic, lime zest, chili flakes, cumin, and vegetable oil.
  • Toss well to coat and allow to marinate for about 10 minutes.
  • Heat a grill pan over medium-high heat.
  • Grill the shrimp for about 2 minutes on each side until cooked through and opaque.
  • Remove shrimp from heat source and transfer shrimp to a large platter.
Step 02

For Fresh Corn Pico de Gallo

  • In a large bowl, combine all ingredients and mix well.
  • Cover with plastic wrap and refrigerate for at least 1 hour.
Step 03

For Tomatillo Salsa Verde

  • In a saucepan, set over high heat, combine tomatillos, onion, garlic, chili peppers, cilantro, oregano, cumin, salt and water.
  • Stir to mix well and bring to a boil. Reduce heat to medium-low, and simmer for 10 to 15 minutes, or until the tomatillos are soft.
  • Using a immersion blender, gently puree the mixture in until smooth.
Step 04

To Assemble

  • Heat the tortillas according to package instructions. Arrange shrimp and diced avocado in the center of the tortilla; season with salt and pepper, drizzle with pico de gallo and salsa verde.
  • Roll the tortilla and top with additional pico de gallo and salsa verde. Serve.

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