Shrimp Tacos with Avocado Tomatillo Salsa
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Ingredients30 m servings 260 cals
Original recipe yields 6 servings
- 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.
Per Serving: 260 calories; 9.4 g fat; 30.1 g carbohydrates; 16.5 g protein; 115 mg cholesterol; 1136 mg sodium. Full nutrition