Shrimp Tacos With Avocado Tomato Salsa

Shrimp Tacos with Avocado Tomato Salsa

Serves 4

Ingredients

SALSA

  • 2 Roma tomatoes (diced)
  • 2 medium avocados (diced)
  • 1 serrano chile (minced, more to taste)
  • 3 cloves garlic (minced)
  • 1/4 cup chopped cilantro
  • 1/4 cup fresh lime juice
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt (plus more to taste)

PRAWNS

  • 1 pound prawns (about 24) (peeled and deveined)
  • 3 tablespoons extra virgin olive oil (divided use)
  • 2 tablespoons fresh lime juice (plus more to taste)
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1 large poblano chile (seeds removed and small diced)
  • 3 cloves garlic (minced)
  • 8 small (5-inch) corn tortillas (warmed)

Directions

  1. In a medium bowl, combine salsa ingredients. Set aside 30 minutes to allow flavors to meld.
  2. In another bowl, toss prawns with 1 tablespoon olive oil, lime juice, spices, and 1/2 teaspoon salt. Set aside.
  3. In a large skillet, heat 2 tablespoons olive oil. Add chile and garlic. Stir and cook until soft. Add prawns and cook through, about 2 minutes per side. Season with additional lime juice and salt, if desired.
  4. Serve at once with salsa and warm tortillas.

Nutrition

Amount Per Serving (based on 4 servings)
  • Calories: 540
  • Fat: 37.0 g
  • Saturated Fat: 6.0 g
  • Trans Fat: 0 g
  • Cholesterol: 70.0 mg
  • Sodium: 1300.0 mg
  • Carbohydrates: 42.0 g
  • Fiber: 9.0 g
  • Added Sugars: 1.0 g
  • Sugar: 3.0 g
  • Protein: 15.0 g