Marinated Shrimp Tacos with Corn and Salsa

Name: Marinated Shrimp Tacos with Corn and Salsa
Total time: 1 h 50 min
Yield: 4
Cuisine: American, North America, Mexican
Ingredients: 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; 0.25 tsp cayenne pepper; 0.25 tsp ground Cumin; 2 Tbsps vegetable oil; kosher salt (to taste); 1 ripe Avocado (peeled and diced); 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); 0.25 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; 0.25 tsp ground Cumin; kosher salt (to taste); freshly ground Black pepper (to taste); 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; 0.5 tsp ground Cumin; salt (to taste); 2 cups water

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Difficulty:

easy

Difficulty

Preparation:

25 min.

Preparation

ready in 1 hr 50 min.

Ready in

Ingredients

for

servings

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)

How healthy are the main ingredients?

Tomato garlic clove oregano cayenne pepper Cumin salt

print shopping list

Preparation steps

For Shrimp:

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.

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.

For Fresh Corn Pico de Gallo:

In a large bowl, combine all ingredients and mix well, Cover with plastic wrap and refrigerate for at least 1 hour.

For Tomatillo Salsa Verde:

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.

Using a immersion blender, gently puree the mixture in until smooth.

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.

Related Recipes