SHRIMP TACOS WITH AVOCADO TOMATILLO SALSA
This shrimp taco recipe makes a delicious and fun meal! The salsa makes it very refreshing with a spicy kick. It is a great summertime meal. Enjoy!
Provided by McCrazy
Categories Main Dish Recipes Taco Recipes
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 259.7 calories, Carbohydrate 30.1 g, Cholesterol 115 mg, Fat 9.4 g, Fiber 6.8 g, Protein 16.5 g, SaturatedFat 1.5 g, Sodium 1135.5 mg, Sugar 1.7 g
CAJUN SHRIMP TACOS WITH TOMATILLO SALSA
Categories Dairy Leafy Green Shellfish Sauté Seafood Shrimp Avocado Summer Bon Appétit
Yield Serves 8
Number Of Ingredients 14
Steps:
- For Sour Cream:
- Whisk all ingredients in medium bowl to blend. Season with salt. (Can be made 1 day ahead. Chill.)
- For Shrimp:
- Combine chili powder and paprika in large bowl. Add shrimp; toss to coat. Let stand 5 minutes. Heat oil in heavy large skillet over high heat. Add garlic and sauté until fragrant, about 1 minute. Add shrimp; sauté until opaque in center, about 5 minutes. Season with salt and pepper. Transfer to a small bowl.
- Preheat oven to 350°F. Arrange taco shells on heavy large baking sheet. Bake until hot, about 8 minutes. Place shells in napkin-lined basket. Arrange half of watercress on platter. Top with shrimp. Chop remaining watercress. Place in small bowl. Place sour cream, salsa, avocados and chopped watercress in separate bowls.
TOMATILLO SALSA
This recipe was created to accompany [Cajun Shrimp Tacos with Tomatillo Salsa](/recipes/recipe_views/views/2228). Can be prepared in 45 minutes or less.
Yield Makes about 3 3/4 cups
Number Of Ingredients 4
Steps:
- Finely chop tomatillos, apple, basil and mint in food processor. Transfer to small bowl. Season to taste with salt. (Can be prepared 6 hours ahead. Let stand at room temperature.)
SALSA-SHRIMP TACOS
Quick-cooking shrimp is a fantastic, from-the-sea filling for tacos that take 15 minutes to prepare.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- In 10-inch nonstick skillet, heat salsa and bell pepper over medium-high heat, stirring frequently, until warm.
- Stir in shrimp. Cook 3 to 4 minutes, turning shrimp occasionally, until shrimp are pink.
- Fill each taco shell with about 1/4 cup shrimp mixture. Top with cheese, lettuce and taco sauce.
Nutrition Facts : Calories 190, Carbohydrate 16 g, Cholesterol 95 mg, Fat 1, Fiber 1 g, Protein 13 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 1 g, TransFat 2 g
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SHRIMP TACOS WITH TOMATILLO SALSA RECIPE - TIM BYRES
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- In a medium saucepan, combine the tomatillos, onion, jalapeño and garlic with 1 cup of water and bring to a boil. Simmer over moderate heat until the vegetables are softened, about 8 minutes. Using a slotted spoon, transfer the vegetables to a blender.
- Boil the cooking liquid until reduced to 1/4 cup, then add it to the blender and let cool completely. Puree the salsa and season with salt and pepper. Transfer the salsa to a bowl, stir in the chopped cilantro and refrigerate until chilled, about 45 minutes.
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