Shrimp Tacos and Strawberry Salsa
Prep Time
Price Per Serving
Cooking Mode
8 small tortillas
1 pack (340 g) oz shrimp shelled, deveined, and thawed
7.5 mL (½ tbsp.) tbsp. chili seasoning
To taste salt
To taste pepper
500 mL (2 cups) cup strawberries diced
1 jalapeno pepper seeded and finely chopped
1 small red onion finely chopped
1 lime pressed and zested
125 mL (½ cup) cup fresh coriander chopped
7.5 mL (½ tbsp.) tbsp. canola oil
125 mL (½ cup) cup plain Greek yogurt or sour cream
1 avocado sliced
8 small tortillas
1 pack (340 g) oz shrimp shelled, deveined, and thawed
7.5 mL (½ tbsp.) tbsp. chili seasoning
To taste salt
To taste pepper
500 mL (2 cups) cup strawberries diced
1 jalapeno pepper seeded and finely chopped
1 small red onion finely chopped
1 lime pressed and zested
125 mL (½ cup) cup fresh coriander chopped
7.5 mL (½ tbsp.) tbsp. canola oil
125 mL (½ cup) cup plain Greek yogurt or sour cream
1 avocado sliced
Directions
1Preheat the oven to 135 °C (275 °F). Place the tortillas in aluminum foil and set in the oven.
2In a bowl, mix the shrimp, chili seasoning, and salt and pepper. Set aside.
3In another bowl, mix the strawberries, jalapenos, onion, lime juice and zest, and coriander. Add a pinch of salt and set aside.
4Heat the canola oil in a pan over medium heat and cook the shrimp for about 2 minutes on each side or until fully cooked, i.e. when the inner flesh becomes opaque.
5Remove the tortillas from the oven, coat with Greek yogurt, add the shrimp and avocado slices, and garnish with the strawberry salsa.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note