Recipe

Main course

Shrimp Tacos with Corn Pico de Gallo and Tomatillo Salsa Verde

By FDL

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Shrimp Tacos with Corn Pico de Gallo and Tomatillo Salsa Verde
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Wondering how to make Mexican tacos? Try this tasty recipe for shrimp tacos served with corn pico de gallo and spicy tomatillo salsa verde.

Ingredients
For Shrimp
For Fresh Corn Pico de Gallo
  • 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
For Tomatillo Salsa Verde
  • 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
In Addition
Info box
  • Preparation time
  • Cooking time
  • Recipe category Main course
  • Recipe yield 4
Preparation

How to do shrimp tacos with Corn Pico de Gallo and Tomatillo Salsa Verde

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.

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.

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.

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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