Marinated Shrimp Tacos with Corn and Salsa
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 50 min.
Ready in
Ingredients
for
- For Shrimp
- 3 cups large shrimp (peeled; deveined and tails removed)
- 1 clove garlic cloves (peeled and minced)
- 1 tsp fresh Lime zest
- 1 pinch red Chili flakes
- ¼ tsp cayenne pepper
- ¼ tsp ground Cumin
- 2 Tbsps vegetable oil
- kosher salt (to taste)
- 1 ripe Avocado (peeled and diced)
- For Fresh Corn Pico de Gallo
- 2 cups freshly diced Tomatoes (seeded)
- 1 cup whole Corn kernel
- 1 small, red Bell pepper (rinsed; trimmed and finely chopped)
- 1 cup canned black beans (drained)
- 1 medium onion (peeled and finely diced)
- ¼ cup fresh cilantro (rinsed and chopped)
- 1 Serrano chile pepper (rinsed; seeded and finely diced)
- 1 tsp fresh Lime zest
- 1 Tbsp fresh Lime juice
- ¼ tsp ground Cumin
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- For Tomatillo Salsa Verde
- 16 ozs Tomatillo (husk removed)
- 1 small onion (peeled and finely chopped)
- 1 clove garlic cloves (peeled and minced)
- 1 Serrano chile pepper (rinsed; seeded and finely diced)
- 2 Tbsps finely chopped, fresh cilantro
- 1 Tbsp finely chopped, fresh oregano
- ½ tsp ground Cumin
- salt (to taste)
- 2 cups water
- In Addition
- 8 Flour tortillas
- 1 ripe Avocado (peeled and diced)
Preparation steps
1.
For Shrimp:
2.
In a large bowl, combine shrimp, garlic, lime zest, chili flakes, cumin, and vegetable oi. Toss well to coat and allow to marinate for about 10 minutes.
3.
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.
4.
For Fresh Corn Pico de Gallo:
5.
In a large bowl, combine all ingredients and mix well, Cover with plastic wrap and refrigerate for at least 1 hour.
6.
For Tomatillo Salsa Verde:
7.
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.
8.
Using a immersion blender, gently puree the mixture in until smooth.
9.
To Assemble:
10.
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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