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Texas Gulf Shrimp Tacos with Avocado Tomatillo Salsa

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  • 4 Medium Sized Tomatillos peeled
  • 1 Serrano Pepper seeded and sliced in strips (Leave seeds in for more heat)
  • 2 Garlic Cloves minced
  • 1/2 Medium Onion minced
  • 1 Large Avocado peeled and cut into cubes
  • 1 teaspoon Kosher Salt
  • 1 Hothouse Tomato cut into large dice.
  • 1/2 a bunch of Cilantro chopped
  • 2 tablespoons of Olive Oil
  • 1 teaspoon of Chipotle Seasoning
  • Kosher Salt and Cracked Ground Pepper to taste
  • 1 pound of fresh Gulf Shrimp peeled and deveined
  • 8 Corn Tortillas
  • Cilantro and Limes for Garnishes


  • Place the tomatillos, serrano, garlic, onion, avocado and kosher salt in a food
  • processor and pulse until it gains a chunky, well mixed consistency. Place mixture
  • in mixing bowl and stir in cilantro and diced tomato. Set aside.
  • In another large mixing bowl stir olive oil, chipotle seasoning, salt, and pepper.
  • When well mixed throw in shrimp and toss until fully coated.
  • Heat a large sauté pan over medium heat with a teaspoon of olive oil. Add
  • shrimp and cook each side approximately 2-3 minutes or until shrimp begins to
  • change color. Heat corn tortillas up in microwave or in separate pan. Place 3-4
  • shrimp in each tortilla and spoon some of the salsa in each taco. Garnish with a few
  • sprigs of cilantro and limes on the side.
  • Enjoy!!

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