Shrimp Tacos with Avocado Salsa Verde

June 7, 2013 · 8 comments

in dairy-free,healthy,mexican/tex-mex,quick and easy,seafood

 

I’m  not the world’s biggest seafood fan, but I’ve come a long way. Technically, I can say that I’ve “always” liked shrimp, but the shrimp I liked as a child was the popcorn variety – aka, lots of oil and breading, very little actual shrimp. These days, while I still don’t eat fish all that often, I always have a bag of frozen shrimp hanging around. It’s so great to have for quick, easy meals and it’s been used many times to whip up something on a night when we don’t have anything planned or when plans go awry. Tom would probably eat shrimp (or any type of seafood) on a daily basis, and Zachary is definitely following in his footsteps in that regard.

I must say, with all the things I’ve done with frozen shrimp over the years, I don’t believe I’ve ever made tacos. While fresh shrimp would be great here, frozen absolutely works, too. The sauce on these tacos is basically a standard tomatillo/verde sauce, but with the addition of avocado to make it creamier. It reminded me a lot of this sauce, especially since I added lime juice to it, so obviously it was a winner with all of us. I charred the vegetables in a cast iron skillet beforehand, like all of Rick Bayless’s salsa recipes seem to do, because I think it makes it taste better.  Zachary finished his taco before I even got to sit down and start mine. Thankfully, asking for THREE helpings of a tomato/bean/corn salad thing we had on the side kept him sitting at the table while Tom and I finished our meal.

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