
Shrimp Tacos with Poblano-Avocado Salsa

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It has been said again and again, but freshness really is the key to the flavor and texture of fish. Buy from a market where the inventory turns over every three days or even faster.
ingredients
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serves: 4
32 large shrimp (about 1 1/2 pounds, peeled and deveined)
8 flour tortillas (8 inches)
SALSA:
1 ear corn, husked
6 scallions, white and light green parts only
Extra virgin olive oil
1 medium poblano chile
1 cup cherry tomatoes, cut into 1/4-inch dice
1 Hass avocado, cut into 1/4-inch dice
1 tablespoon finely chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon minced garlic
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
Servings Per Recipe: 4
Amount per Serving
Calories: 4188
- Total Fat: 67.7 g
- Saturated Fat: 8.6 g
- Trans Fat: 0.4 g
- Cholesterol: 6864.5 mg
- Sodium: 31529.9 mg
- Total Carbs: 96.3 g
- Dietary Fiber: 7.3 g
- Sugars: 5.9 g
- Protein: 749.7 g
preparation

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