Baja Shrimp Tacos
This southern California classic couldn't be any easier to make because our salsa verde is packed with fabulous flavor. Tangy tomatillo, fresh jalapeño, onion, garlic and cilantro are perfectly blended in our salsa and add all of the flavor to this dish. Use it as a quick marinade for the shrimp and then again as a topping. Shredded carrots and cabbage add sweetness and crunch for the perfect shrimp taco.
Ingredients
1 pound uncooked shrimp (21-25 count per pound), peeled, deveined and tails removed
1 cup Pace® Salsa Verde
1 tablespoon olive oil
1 cup guacamole
8 flour tortilla or corn tortillas (6-inch), warmed
1 cup shredded green cabbage
0.5 cup shredded peeled carrot
0.5 cup chopped fresh cilantro
1 cup Pace® Salsa Verde
1 tablespoon olive oil
1 cup guacamole
8 flour tortilla or corn tortillas (6-inch), warmed
1 cup shredded green cabbage
0.5 cup shredded peeled carrot
0.5 cup chopped fresh cilantro
Instructions
Place the shrimp into a large bowl. Add 1/4 cup salsa verde and toss to coat. Cover and refrigerate for at least 15 minutes. (Discard any salsa left in the bowl before cooking the shrimp).
Heat the oil in a 12-inch skillet over medium-high heat. Add the shrimp and cook for 4 minutes or until cooked through.
Spread about 2 tablespoons guacamole on each tortilla. Layer with the cabbage, carrot, cilantro, shrimp and remaining 3/4 cup salsa verde. Serve with additional salsa verde, if desired.
Heat the oil in a 12-inch skillet over medium-high heat. Add the shrimp and cook for 4 minutes or until cooked through.
Spread about 2 tablespoons guacamole on each tortilla. Layer with the cabbage, carrot, cilantro, shrimp and remaining 3/4 cup salsa verde. Serve with additional salsa verde, if desired.
Baja Shrimp Tacos
This southern California classic couldn't be any easier to make because our salsa verde is packed with fabulous flavor. Tangy tomatillo, fresh jalapeño, onion, garlic and cilantro ar...
Directions
Print
Place the shrimp into a large bowl. Add 1/4 cup salsa verde and toss to coat. Cover and refrigerate for at least 15 minutes. (Discard any salsa left in the bowl before cooking the shrimp).
Heat the oil in a 12-inch skillet over medium-high heat. Add the shrimp and cook for 4 minutes or until cooked through.
Spread about 2 tablespoons guacamole on each tortilla. Layer with the cabbage, carrot, cilantro, shrimp and remaining 3/4 cup salsa verde. Serve with additional salsa verde, if desired.
Ingredients
1 pound uncooked shrimp (21-25 count per pound), peeled, deveined and tails removed
1 cup Pace® Salsa Verde
1 tablespoon olive oil
1 cup guacamole
8 flour tortilla or corn tortillas (6-inch), warmed
1 cup shredded green cabbage
0.5 cup shredded peeled carrot
0.5 cup chopped fresh cilantro
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