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Shrimp Tacos with Tomatillo-Sunflower Salsa Verde

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Prepared shrimp tacos on a white plate with flowers in the background.
Prep Time: 
40 minutes, plus 30 minutes marinate time
Number of Servings: 
Serves 4
Recipe Source: 
The Pesto Cookbook by Olwen Woodier ($16.95, Storey Publishing, 2018)

Ingredients

  • 1 1⁄4 lb medium shrimp (30 to 35 count), peeled and deveined
  • 1⁄4 cup Tomatillo-Sunflower Salsa Verde, plus 2 to 4 Tbsp per taco for serving
  • 8 (8 to 10 inch) flour tortillas, warmed
  • 2 avocados, pitted and thinly sliced
  • 4 scallions (include both white and green parts), thinly sliced, or 1⁄2 small sweet onion, diced
  • 4 medium tomatoes, diced
  • 2 cups shredded lettuce

Directions

  1. Combine shrimp and 1⁄4 cup of the salsa verde in a medium bowl and stir to coat. Cover and refrigerate for 30 to 60 minutes.
  2. Preheat a large skillet or grill pan over medium-high heat. When hot, add shrimp and cook for about 2 minutes per side.
  3. Transfer cooked shrimp to a serving bowl. Serve with tortillas, avocados, scallions, tomatoes, lettuce, and extra pesto to drizzle. Let diners fill their own soft tacos.

Notes

  • This is also a wonderful way to serve a salad—all wrapped up in a soft tortilla.
  • The most sustainable choice for shrimp is US farmed. Good alternatives are wild Canadian and wild US shrimp varieties and Ecuador- and Honduras-farmed shrimp. Avoid other imported sources.
  • If you are buying shrimp with shells, look for those labeled “easy peel,” which are already slit and deveined.
  • Feel free to substitute steamed shrimp for pan-grilled shrimp if you prefer. Simply marinate them longer so they absorb the flavors of the salsa verde.
Nutrition Info: 
446 Calories, 28 g Protein, 41 g Carbohydrates, 13 g Fiber, 22 g Total fat (3 g sat), 842 mg Sodium, ★★★★★ Vitamin C, Vitamin K, Phosphorus, ★★★ Vitamin B3 (niacin), Vitamin B6, Magnesium, Potassium, ★★ Vitamin A, Vitamin B12, Vitamin E, Zinc, ★ Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Calcium, Iron

The classic pesto mixture of basil, garlic, olive oil, nuts, and Parmesan cheese is a popular favorite, but why stop at basil?

Unlock the full potential of pesto by introducing into the mix other delicious herbs, including rosemary, mint, parsley, thyme, tarragon, and cilantro. This diverse collection of recipes for fresh pestos, pastes, and purées takes inspiration from cultures beyond Italy, with international delights such as Moroccan Chermoula, Brazilian Tempero Purée, and Peanut-Cilantro Pesto.

In addition to 49 pesto recipes, 67 creative recipes for cooking with pesto show off how versatile these simple sauces can be.

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Tomatillo-Sunflower Salsa Verde

With just the right amount of spice, add a little flair to your tortillas!

Tomatillo-Sunflower Salsa Verde

a bowl of salsa and some fresh tomatillos

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Contributor

Olwen Woodier

Olwen Woodier is the author of six cookbooks, including The Pesto Cookbook and The Apple Cookbook.

She has written about food for 35 years, including articles for the New York Times, Gourmet, Woman’s Day, and Family Circle.

She offers cooking classes at her home, Glenfiddich Farm, in Leesburg, Virginia.

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