Shrimp Tacos with Tomatillo-Sunflower Salsa Verde
By Olwen Woodier
Prep Time
40 minutes, plus 30 minutes marinate time
Number of Servings
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
- 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.
- Preheat a large skillet or grill pan over medium-high heat. When hot, add shrimp and cook for about 2 minutes per side.
- 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, ★★★★★ Vitamin C, Vitamin K, Phosphorus, ★★★ Vitamin B3 (niacin), Vitamin B6, Magnesium, Potassium, ★★ Vitamin A, Vitamin B12, Vitamin E, Zinc, ★ Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Calcium, Iron
Contributor
Olwen Woodier
Olwen Woodier is the author of six cookbooks, including The Pesto Cookbook and The Apple Cookbook.
She has written about food for 35 years, including articles for the New York Times, Gourmet, Woman’s Day, and Family Circle.
She offers cooking classes at her home, Glenfiddich Farm, in Leesburg, Virginia.
