Ingredients
6
6 servings
- •1 avocado - peeled, pitted and diced
- •½ white onion, chopped
- •4 fresh tomatillos, husks removed
- •1 jalapeno pepper, seeded and minced
- •¼ cup chopped fresh cilantro
- •2 cloves garlic, finely chopped
- •1 ½ teaspoons salt
- •1 pound uncooked medium shrimp, peeled and deveined
- •1 teaspoon chili powder
- •1 teaspoon salt
- •1 tablespoon olive oil
- •12 (6 inch) corn tortillas
- •1 cup shredded cabbage
- •2 limes
Instructions
- Place avocado, onion, tomatillos, jalapeno pepper, cilantro, garlic, and salt in the bowl of a food processor. Pulse until small chunks remain.
- Fill resealable plastic bag with shrimp, chili powder, and salt; shake to coat.
- Heat olive oil in a skillet over medium heat. Add shrimp and cook until pink and opaque, 2 to 3 minutes.
- Divide salsa, shrimp, and cabbage evenly to fill tortillas. Squeeze lime juice onto each taco.
Nutritional Facts
Per 6 servings
- Calories: 260
- Carbohydrate: 30g
- Fat: 9g
- Fiber: 7g
- Protein: 17g
- Sugar: 2g
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