Time: 40 min.
Complexity: easily
Servings: 4

Shrimp is one of the most popular taco fillings. It's a lighter alternative to meat and cooks in minutes. Combine shrimp with chipotle peppers (smoked jalapeños), grill, and serve in warm tortillas with a refreshing homemade salsa verde made with tomatillos and avocado. This delicious and healthy taco option is perfect for summer.

Ingredients:

Avocado salsa

• 1 small onion, cut into 4 pieces
• 1 jalapeño pepper, quartered (remove seeds if desired)
• 1 clove garlic, crushed
• 4 medium tomatillos (about 200g), peeled, washed and coarsely chopped
• Half a Hass avocado, peeled and cut into pieces
• 1 and 1/4 teaspoons coarse salt
• 1/4 cup loosely packed cilantro leaves, coarsely chopped

Shrimps

• 1 tbsp. l. olive oil
• 1 teaspoon ground chipotle pepper or chili powder
• 1 teaspoon coarse salt
• 450 g medium shrimp (about 20 pcs.), peeled, deveined
• 8 corn tortillas
• 8 sprigs of cilantro for serving
• 2 limes, cut into wedges

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

shrimps, ground cherries, salsa sauce, tortilla, lime, Avocado, jalapeno pepper, chipotle pepper, cilantro

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Preparation:

Step 1
• Place the onion, jalapeño, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until the sauce is chunky. Transfer to a bowl and stir in the cilantro.
Step 2
• Preheat a grill (electric or outdoor) to medium-high heat. Combine olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until pink, 1.5 to 2 minutes per side.
Step 3
• Grill the tortillas until lightly charred and pliable, about 20 seconds per side. Alternatively, wrap them in a damp paper towel and microwave. Spoon the salsa onto the tortilla, then top with 2-3 shrimp and a sprig of cilantro. Serve 2 tacos per serving with a lime wedge.

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