Shrimp Tacos with Tomatillo-Sunflower Salsa Verde
Prep Time
40 minutes, plus 30 minutes marinate time
Number of Servings
Serves 4
Ingredients
  • [q:1 1/4] lb medium shrimp (30 to 35 count), peeled and deveined
  • [q: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 [q:1/2] small sweet onion, diced
  • 4 medium tomatoes, diced
  • 2 cups shredded lettuce
Directions
  1. Combine shrimp and [q: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.
Nutrition Info
446 Calories, 28 g Protein, 41 g Carbohydrates, 13 g Fiber, 22 g Total fat (3 g sat), 842 mg Sodium, [nutrition:5] Vitamin C, Vitamin K, Phosphorus, [nutrition:3] Vitamin B3 (niacin), Vitamin B6, Magnesium, Potassium, [nutrition:2] Vitamin A, Vitamin B12, Vitamin E, Zinc, [nutrition:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Calcium, Iron