Shrimp Avo-Verde Tacos

Tacos Recipes For Chefs

Shrimp Avo-Verde Tacos


  • 2 EA Corn tortilla, warm
  • 2 Tbsp Avocado Salsa Verde
  • 6 oz Grilled Garlic Shrimp
  • 6 EA Cilantro and Onion Marinated Avocados
  • 2 oz Grilled Pineapple Pice de Gallo Salsa
  • 1 oz Pickled red onions
  • 1/2 oz Queso fresco, crumbled
  • 2 oz Avocado Salsa Verde
  • Avocado Salsa Verde
  • 1 EA Avocados From Mexico, fresh, mashed
  • 2 EA Salsa verde, 7oz, prepared
  • 3 EA Tomatillo, fresh, roasted
  • 1 EA Jalapeño, fresh, roasted, chopped
  • 2 Tbsp Lime juice, fresh
  • 2 Tbsp Cilantro, fresh, chopped
  • Grilled Pineapple Pico de Gallo Salsa
  • 5 oz Pineapple, fresh, grilled, diced
  • 2.5 oz Red onion, diced small
  • 1.5 oz Jalapeño peppers, minced
  • 1 oz Red peppers, roasted, diced small
  • 2 Tbsp Lime juice
  • 1/4 tsp Kosher salt
  • 2 Tbsp Cilantro, fresh, chopped fine
  • Pickled Red Onions
  • 3/4 c Red wine vinegar
  • 1 Tbsp White sugar, granulated
  • 1 tsp Kosher salt
  • 1/4 c Warm water
  • 1 EA Red onion, large, sliced thin
  • Grilled Garlic Shrimp
  • 1/4 c Olive oil
  • 1 1/2 Tbsp Garlic clove, minced
  • 1 Tbsp Fresh cilantro, chopped
  • 2 Tbsp Lime juice, fresh
  • 1/4 tsp Kosher salt
  • 8 oz Shrimp, 16/30, P&D, Tloff
  • Cilantro and Onion Marinated Avocados
  • 1 EA Avocados From Mexico, fresh, sliced
  • 2 Tbsp Avocado oil, prepared
  • 1 Tbsp Cilantro, fresh, chopped
  • 1/4 tsp Kosher salt


    Cilantro and Onion Marinated Avocados
  1. Remove stem and cut avocado in half from top to bottom.
  2. Twist one half of the avocado to pull two halves apart.
  3. Remove pit from avocado and scoop out the pulp.
  4. Place both halves onto a cutting board and slice widthwise into 20 equal slices.
  5. Place them into a mixing bowl and add avocado oil, cilantro, and salt. Gently toss to combine.
  6. Place the dressed slices into a clean container.
  7. Place plastic wrap on top of the avocados and press down gently to prevent oxidization. Place lid on top of the plastic wrap to seal.
  8. Refrigerate until needed for up to 6 hours. Serve as needed.
    Grilled Garlic Shrimp
  1. Place olive oil, cilantro, lime juice, and salt into a mixing bowl. Whisk together ingredients until well incorporated.
  2. Add in shrimp and marinate for 1 hour.
  3. Remove shrimp from marinade and grill for 2 to 3 minutes per side, or until opaque. Serve as needed.
    Pickled Red Onions
  1. In a mixing bowl, combine red wine vinegar, sugar, salt, and warm water. Stir to dissolve the sugar and salt.
  2. Add the sliced red onions to pickling mixture and make sure the onions are immersed in the liquid.
  3. Let onions set for approx. 1 hour.
  4. After an hours, cover and store in the fridge for up to 5 days. Serve as needed.
    Grilled Pineapple Pico de Gallo Salsa
  1. Place all ingredients into a mixing bowl. Gently fold and toss mixture to evenly coat.
  2. Place in container with lid. Refrigerate until needed for up to 24 hours.
    Avocado Salsa Verde
  1. Place all ingredients into a blender and blend until smooth.
  2. Remove from blender, transfer to a squeeze bottle, and refrigerate until needed.
    Shrimp Avo-Verde Tacos
  1. Place two tortillas onto a clean work surface.
  2. Drizzle avocado salsa verde across each tortilla.
  3. Place grilled garlic shrimp on top of avocado salsa verde.
  4. Place slices of marinated avocados on top of the grilled garlic shrimp.
  5. Top taco with grilled pineapple pico de gallo, pickled red onions, and queso fresco. Serve as needed with a side of avocado salsa verde.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes! © 2024 All rights reserved.

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