Shrimp Tacos with Tomatillo-Sunflower Salsa Verde
- 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
- 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.
The classic pesto mixture of basil, garlic, olive oil, nuts, and Parmesan cheese is a popular favorite, but why stop at basil?
Unlock the full potential of pesto by introducing into the mix other delicious herbs, including rosemary, mint, parsley, thyme, tarragon, and cilantro. This diverse collection of recipes for fresh pestos, pastes, and purées takes inspiration from cultures beyond Italy, with international delights such as Moroccan Chermoula, Brazilian Tempero Purée, and Peanut-Cilantro Pesto.
In addition to 49 pesto recipes, 67 creative recipes for cooking with pesto show off how versatile these simple sauces can be.
Tomatillo-Sunflower Salsa Verde
With just the right amount of spice, add a little flair to your tortillas!
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.
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