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©2017 TAYS TASTY TRAVELS

  • Taylor Hubbard

Shrimp Tacos & Green Chile Salsa

Updated: Jan 4



Ingredients:

  • 1/2 lb medium or large Shrimp               

  • 2 tbsp. butter

  • 1 tsp. Cumin

  • 1/2 tsp. garlic powder

  • 1 tsp. Sazón Completa

Salsa Ingredients:

  • 2 tbsp. Chipotle Adobe

  • 1 can Green Chiles

  • 1 small avocado

  • (pinch) salt

  • handful of Cilantro

  • juice of 2 limes

The taco:

  • Corn Tortillas

  • Kale

  • carrots (shaved/shredded)

  • Mango (small chopped pieces)

  • Cilantro

  • Salsa


To make the salsa:

blend all ingredients together. For a less spicy salsa, add more avocado or chipotle adobe. Can be stored in the fridge for about a week.

Cook the shrimp:

add butter to pan and cook shrimp. Season with cumin, garlic powder, and sazón until done.

Assemble the taco:

In a bare pan/skillet, briefly heat tortilla on both sides and transfer to taco rack or plate. Place kale, carrots and shrimp on tortilla. top with mango, salsa and cilantro, y ¡Buen Provecho!