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🍽️ Crispy Shrimp Tacos with Fresh Green Salsa and Pico de Gallo

653 kcal · 30 min · 4 servings

Ingredients

• 500 g green tomatillos
• 1 red onion
• 2 green jalapeños
• 1 handful cilantro
• lemon juice
• 1 pinch brown sugar
• salt
• 150 g corn (can)
• 150 g kidney beans (can)
• 2 red bell peppers
• 1 onion
• 1 clove garlic
• olive oil
• pepper (from the mill)
• 2 ripe avocados
• 500 g cooked shrimp (ready-to-use, peeled and deveined)
• 1 tbsp lemon juice
• 8 taco shells (approx. 18 cm diameter each)

Instructions

1. 1. Wash the tomatillos thoroughly and cut off the tough stem ends.
2. 2. Pour boiling water over the tomatillos, let them sit briefly, and then shock them in cold water.
3. 3. Peel the soft skin off the tomatillos and chop them into coarse cubes.
4. 4. Puree the chopped tomatillos into a smooth mixture.
5. 5. Peel the onion and cut it into very fine cubes.
6. 6. Wash the jalapeños, halve them, remove the seeds, and dice them finely as well.
7. 7. Finely chop the cilantro leaves.
8. 8. Mix the tomatillo puree, onion cubes, jalapeños, and cilantro together in a bowl.
9. 9. Season the green salsa with lemon juice, a pinch of sugar, and salt to taste.
10. 10. Drain the corn and beans thoroughly in a sieve.
11. 11. Wash the bell peppers, halve them, and remove the seeds and white inner membranes.
12. 12. Cut the bell peppers into small cubes.
13. 13. Peel the onion and garlic and chop both ingredients finely.
14. 14. Heat two tablespoons of oil in a frying pan.
15. 15. Sauté the bell pepper cubes, onion, and garlic in the hot oil.
16. 16. Stir the drained corn and beans into the vegetable mixture.
17. 17. Season the filling with salt and pepper and remove the pan from the heat.
18. 18. Halve the avocado, twist out the pit, and scoop the flesh out of the skin.
19. 19. Dice the avocado flesh into small pieces.
20. 20. Mix the shrimp with the avocado cubes.
21. 21. Season the shrimp and avocado mixture with salt, pepper, and a little lemon juice.
22. 22. Warm the taco shells slightly until they are pliable.
23. 23. Fill the tacos with the shrimp and avocado mixture.
24. 24. Place the filled tacos on a plate.
25. 25. Top with the warm vegetable mixture (corn and beans).
26. 26. Drizzle the green salsa over the tacos.
27. 27. Serve the tacos immediately while they are still warm.

Nutrition per serving

• kcal: 653
• Protein: 34 g · Fett/Fat: 31 g · Carbs: 56 g