Best 2 Shrimp Verde Tacos Recipes

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.

SHRIMP VERDE TACOS

Steps:

• Light and preheat medium grill. Combine first five ingredients in the (hopefully Kitchenaid!)blender and whirl until garlic is minced and marinade is emulsified (app. 10-15 pulses) and pour into a 1 gallon Ziploc bag. Add shrimp (thawed if frozen) and shake gently to combine. Chill for 30 minutes. As shrimp is chilling, prepare garnishes and toast tortillas on lightly oiled pan. Rest on oven-proof plate covered in tinfoil stored in the oven set on Warm or 200 degrees. When grill is medium hot, string 6 shrimp on each bamboo skewer and grill until pink and well done, approximately 3-4 minutes per side. Serve skewers of shrimp with warm tortillas, crumbled cotija cheese and avocado slices, sqeezing fresh limes over the tacos when serving.