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Shrimp Tacos with Tomatillo-Sunflower Salsa Verde

Prepared shrimp tacos on a white plate with flowers in the background.
This content originally appeared on 
tasteforlife.com
Prep Time:
40 minutes prep time + 30 minutes marinate time
Yield:
serves 4
Recipe Source:
The Pesto Cookbook by Olwen Woodier ($16.95, Storey Publishing, 2018)

Ingredients

  • 1 1⁄4 lb medium shrimp* (30 to 35 count), peeled and deveined**
  • 1⁄4 cup Tomatillo-Sunflower Salsa Verde, plus 2 to 4 Tbsp per taco for serving
  • 8 (8 to 10 inch) flour tortillas, warmed
  • 2 avocados, pitted and thinly sliced
  • 4 scallions (include both white and green parts), thinly sliced, or 1⁄2 small sweet onion, diced
  • 4 medium tomatoes, diced
  • 2 cups shredded lettuce

Directions

  1. Combine shrimp and 1⁄4 cup of the salsa verde in a medium bowl and stir to coat. Cover and refrigerate for 30 to 60 minutes.
  2. Preheat a large skillet or grill pan over medium-high heat. When hot, add shrimp and cook for about 2 minutes per side.***
  3. Transfer cooked shrimp to a serving bowl. Serve with tortillas, avocados, scallions, tomatoes, lettuce, and extra pesto to drizzle. Let diners fill their own soft tacos.

Notes

This is also a wonderful way to serve a salad—all wrapped up in a soft tortilla. 

* The most sustainable choice for shrimp is US farmed. Good alternatives are wild Canadian and wild US shrimp varieties and Ecuador- and Honduras-farmed shrimp. Avoid other imported sources.

** If you are buying shrimp with shells, look for those labeled “easy peel,” which are already slit and deveined.

*** Feel free to substitute steamed shrimp for pan-grilled shrimp if you prefer. Simply marinate them longer so they absorb the flavors of the salsa verde.

Nutrition Info

446 Calories, 28 g Protein, 41 g Carbohydrates, 13 g Fiber, 22 g Total fat (3 g sat), 842 mg Sodium, ★★★★★ Vitamin C, K, Phosphorus, ★★★ Vitamin B3 (niacin), B6, Magnesium, Potassium, ★★ Vitamin A, B12, E, Zinc, ★ Vitamin B1 (thiamine), B2 (riboflavin), Calcium, Iron