Best 8 Shrimp Tacos With Avocado Tomatillo Salsa Recipes

GRILLED SHRIMP TACOS WITH AVOCADO SALSA

Steps:

• Make the Salsa: Put the shallot, jalapeño pepper, and garlic in the bowl of a food processor fitted with the metal blade and process until finely chopped (a mini food processor is best, but large will work too) Transfer the mixture to a medium bowl. Add the chopped tomatoes, avocado, salt, lime juice, and cilantro to the bowl and stir to combine. Set aside. (If not using right away, see the make-ahead instructions below.)
• Make the Shrimp: Heat the grill to medium. Meanwhile, in a large bowl, combine the olive oil, chili powder, salt, cayenne pepper, and shrimp. Mix until the shrimp are evenly coated with seasoning. Grease the grill with a wad of paper towels dipped in vegetable oil or non-flammable cooking spray. Place the shrimp on the grill and cook, covered, until just opaque, 1½ to 2 minutes per side. Place the shrimp on a serving platter and cover to keep warm. (I use large shrimp for this recipe so that they don't fall through the grates. If you're worried your shrimp will slip through, you can always thread them on skewers or cook them indoors in a skillet on medium heat.)
• Grill the tortillas until warm and slightly charred, about 20 seconds per side. (Alternatively, heat the tortillas in the microwave according to the package instructions.)
• Fill each tortilla with a spoonful of the avocado salsa, 3 shrimp, and some red cabbage; pass the lime wedges and sour cream at the table. Alternatively, set the warm tortillas, grilled shrimp, avocado salsa, and fixings on the table for everyone to assemble their own tacos.
• Make-Ahead Instructions: The avocado salsa can be made up to 8 hours ahead of time; place a piece of saran wrap inside the bowl and directly over the mixture to prevent discoloration and refrigerate. The shrimp can be tossed with the oil and seasoning, covered, and refrigerated up to 1 day ahead of time.

SPICY SHRIMP TACOS WITH AVOCADO

Steps:

• Combine shrimp, 1 tablespoon olive oil, garlic, chili powder, salt, and cayenne pepper in a bowl; toss until well coated. Cover and refrigerate for 30 minutes.
• Heat remaining 2 tablespoons olive oil in a skillet over medium-high heat. Place shrimp mixture in the skillet and cook until pink and cooked through, about 5 minutes. Sprinkle with lime juice.
• Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds each. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with cooked shrimp. Top with tomatillo salsa, avocado, and sour cream. Sprinkle with chopped cilantro.

CHIPOTLE SHRIMP TACO WITH AVOCADO SALSA VERDE

Steps:

• Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.
• Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.
• Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.

SHRIMP AND PORK TACOS WITH TOMATO SALSA AND CREAMED AVOCADO

Steps:

• For the shrimp and pork filling: In a cast iron pan, heat the vegetable oil over medium heat. Place the pork in the pan and saute until brown and caramelized.
• Once the pork has browned, add the shallots, garlic, and chiles, cook for 1 to 2 minutes.
• Add the cumin and smoked paprika and stir. Add the shrimp and stir. Once the shrimp has turned pink, add the water chestnuts and stir. Add the sugar, cilantro stems, lime zest and juice, remove from heat.
• For the tomato salsa: Put the tomatoes and green onions in a small bowl. Add the lime juice, cilantro leaves and stems and mix. Season the salsa with sugar and salt.
• For the creamed avocado: Put the avocados in a bowl, add the lime juice and chopped green onion. Add the sugar and sour cream. Mash until the mixture is incorporated. Season with salt.
• To assemble the shrimp and pork tacos: Place the tortilla shells on a plate. Divide the pork and shrimp filling among the tortilla shells. Spoon the filling in the center of the taco.
• Spoon the creamed avocado and tomato salsa over the tortilla shells. Garnish with cilantro.

SHRIMP TOSTADAS WITH AVOCADO-TOMATILLO SALSA

Steps:

• Prepare a grill for medium-high heat; lightly oil the grates.
• Put the garlic, jalapeno and onion in a food processor and pulse until finely chopped. Add the tomatillos, avocado and 1/2 teaspoon salt and pulse until chopped but still chunky. Transfer to a bowl, stir in the chopped cilantro and adjust the seasoning with additional salt; set aside.
• Toss the shrimp with the oil and season generously with salt. Grill, turning once, until just cooked through, about 2 minutes per side.
• Warm the beans in a small skillet over medium heat. Spread a thin layer on each tostada and top with some lettuce and a spoonful of the avocado-tomatillo salsa. Top with 3 to 4 shrimp per tostada and sprinkle with some cilantro leaves.

CHIPOTLE SHRIMP TACOS WITH AVOCADO SALSA VERDE

Steps:

• Put the onion, jalapeno, and garlic in a food processor and finely chop.
• Add the tomatillos, avocado, and salt and pulse until chopped but still chunky.
• Transfer to a bowl and stir in the cilantro.
• Heat a stove top or outdoor grill to medium-high.
• Mix the olive oil, chipotle or chili powder, and salt in a large bowl.
• Add the shrimp and toss to coat.
• Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.
• Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.).
• Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro.
• Serve 2 tacos per person, with a lime wedge on the side.

CAJUN SHRIMP TACOS WITH TOMATILLO SALSA

Steps:

• For Sour Cream:
• Whisk all ingredients in medium bowl to blend. Season with salt. (Can be made 1 day ahead. Chill.)
• For Shrimp:
• Combine chili powder and paprika in large bowl. Add shrimp; toss to coat. Let stand 5 minutes. Heat oil in heavy large skillet over high heat. Add garlic and sauté until fragrant, about 1 minute. Add shrimp; sauté until opaque in center, about 5 minutes. Season with salt and pepper. Transfer to a small bowl.
• Preheat oven to 350°F. Arrange taco shells on heavy large baking sheet. Bake until hot, about 8 minutes. Place shells in napkin-lined basket. Arrange half of watercress on platter. Top with shrimp. Chop remaining watercress. Place in small bowl. Place sour cream, salsa, avocados and chopped watercress in separate bowls.

AVOCADO TOMATILLO SALSA

Steps:

• Place tomatillos into a food processor. Add serrano pepper, avocado, cilantro, and lime juice. Season with salt to taste. Process until smooth; adjust seasoning. Transfer to a serving bowl.