Shrimp and Green Salsa Tacos

22 hours ago 1

Democracy Dies successful Darkness

Here, smallish sauteed shrimp and a rapidly cooked salsa harvester for an casual and inviting taco filling. Softening each maize tortilla successful a blistery skillet with a small lipid helps support them pliable.

In summation to avocado and lettuce, service these with sauteed zucchini rounds and a achromatic legume crockery with lime vinaigrette.

See the related look for Cooked Green Salsa (Salsa Verde Cocida) linked beneath for an alternate condiment option. You'll request astir 3 cups for this dish. Skip the measurement thickening the salsa successful the skillet successful this look since that salsa is already cooked. All you'll request to bash is vigor it here.

The salsa (without the shrimp) tin beryllium refrigerated up to 3 days successful advance.

From cookbook writer Sara Moulton.

Ingredients

1 lb tomatillos, husked, rinsed and chopped into quarters (or sixths if large)
1 cupful coarsely chopped scallions (white and greenish parts from 1 large bunch)
1 cupful lightly packed cilantro (stems and leaves)
2 tablespoons caller lime foodstuff (from 1 lime)
1/2 to 1 tiny serrano chile pepper, coarsely chopped with the seeds and ribs (1 full tiny serrano equals astir 1 1/2 tablespoons chopped), oregon much arsenic needed
2 mean cloves garlic, minced (2 teaspoons)
5 tablespoons rootlike oil
1 1/4 pounds small-to-medium shrimp, peeled and deveined
Kosher salt
Twelve 6-inch maize tortillas
1/4 cupful sour cream
2 tablespoons water
3/4 cupful crumbled cotija, ricotta salata oregon feta cheese
Flesh of ripe avocados, chopped into chunks, for serving
Shredded lettuce, for serving

Nutritional Facts

Per serving (using 1/4 spoon brackish and cotija)

Calories
370
Fat
20 g
Saturated Fat
6 g
Carbohydrates
25 g
Sodium
400 mg
Cholesterol
175 mg
Protein
26 g
Fiber
4 g
Sugar
4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer Sara Moulton.

Tested by Bonnie S. Benwick.

Published May 29, 2018

Updated March 16, 2026