Ingredients
- 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
Instructions
- Cilantro and Onion Marinated Avocados
- Remove stem and cut avocado in half from top to bottom.
- Twist one half of the avocado to pull two halves apart.
- Remove pit from avocado and scoop out the pulp.
- Place both halves onto a cutting board and slice widthwise into 20 equal slices.
- Place them into a mixing bowl and add avocado oil, cilantro, and salt. Gently toss to combine.
- Place the dressed slices into a clean container.
- 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.
- Refrigerate until needed for up to 6 hours. Serve as needed.
- Grilled Garlic Shrimp
- Place olive oil, cilantro, lime juice, and salt into a mixing bowl. Whisk together ingredients until well incorporated.
- Add in shrimp and marinate for 1 hour.
- Remove shrimp from marinade and grill for 2 to 3 minutes per side, or until opaque. Serve as needed.
- Pickled Red Onions
- In a mixing bowl, combine red wine vinegar, sugar, salt, and warm water. Stir to dissolve the sugar and salt.
- Add the sliced red onions to pickling mixture and make sure the onions are immersed in the liquid.
- Let onions set for approx. 1 hour.
- After an hours, cover and store in the fridge for up to 5 days. Serve as needed.
- Grilled Pineapple Pico de Gallo Salsa
- Place all ingredients into a mixing bowl. Gently fold and toss mixture to evenly coat.
- Place in container with lid. Refrigerate until needed for up to 24 hours.
- Avocado Salsa Verde
- Place all ingredients into a blender and blend until smooth.
- Remove from blender, transfer to a squeeze bottle, and refrigerate until needed.
- Shrimp Avo-Verde Tacos
- Place two tortillas onto a clean work surface.
- Drizzle avocado salsa verde across each tortilla.
- Place grilled garlic shrimp on top of avocado salsa verde.
- Place slices of marinated avocados on top of the grilled garlic shrimp.
- 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!
