Shrimp Tacos with Corn Pico de Gallo and Tomatillo Salsa Verde

Name: Shrimp Tacos with Corn Pico de Gallo and Tomatillo Salsa Verde
Total time: 1 h 50 min
Yield: 4
Ingredients: Shrimps; Garlic; Lime zest; Chili Pepper; Pepper; Cumin; Vegetable oil; Salt; Avocado; Tomatoes; Corn; Pepper; Beans; Onion; Coriander; Chili Pepper; Limes; Lime juice; Cumin; Kosher salt; Tomatillo; Onion; Garlic; Chili Pepper; Coriander; Oregano; Cumin; Salt; Tortillas; Avocado

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

26 November, 2018

serves for

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

Tomatoes

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 pepper

1 serrano, rinsed, seeded and finely diced

Limes

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 pepper

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

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.