Marinated Shrimp Tacos with Corn and Salsa

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Marinated Shrimp Tacos with Corn and Salsa
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 50 min.
Ready in

Ingredients

for
4
For Shrimp
3 cups
large shrimp (peeled; deveined and tails removed)
1 clove
garlic (peeled and minced)
1 teaspoon
fresh Lime zest
1 pinch
¼ teaspoon
¼ teaspoon
ground Cumin
2 tablespoons
kosher salt (to taste)
1
ripe Avocado (peeled and diced)
For Fresh Corn Pico de Gallo
2 cups
freshly diced tomatoes (seeded)
1 cup
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 chili (rinsed; seeded and finely diced)
1 teaspoon
fresh Lime zest
1 tablespoon
¼ teaspoon
ground Cumin
kosher salt (to taste)
freshly ground Black pepper (to taste)
For Tomatillo Salsa Verde
16 ounces
Tomatillo (husk removed)
1
small onion (peeled and finely chopped)
1 clove
garlic (peeled and minced)
1
Serrano chili (rinsed; seeded and finely diced)
2 tablespoons
finely chopped, fresh Cilantro
1 tablespoon
finely chopped, fresh oregano
½ teaspoon
ground Cumin
salt (to taste)
2 cups
In Addition
8
1
ripe Avocado (peeled and diced)
How healthy are the main ingredients?
Avocado

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.