Page 10 July 16, 2020 EL SEGUNDO HERALD
This southern California classic couldn’t be any easier to make because our salsa verde is packed with fabulous flavor. Tangy tomatillo, fresh jalapeño, onion, garlic and
cilantro are perfectly blended in our salsa and add all of the flavor to this dish. Use it as a quick marinade for the shrimp and then again as a topping. Shredded carrots
and cabbage add sweetness and crunch for the perfect shrimp taco.
Ingredients Directions
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• 1 pound uncookedshrimp (21-25 count per
pound), peeled, deveined and tails removed
• 1 cup Pace® Salsa Verde
• 1 tablespoon olive oil
• 1 cup guacamole
• 8 flour tortilla or corn tortillas (6-inch),
warmed
• 1 cup shredded green cabbage
• 1/2 cup shredded peeled carrot
• 1 1/2 cup chopped fresh cilantro
Baja Shrimp Tacos
Provided by Brandpoint
Prep Time 10 Minutes • Total Time 29 Minutes • Serves 4 People
• Step 1: Place the shrimp into a large bowl. Add 1/4 cup salsa verde and toss to coat. Cover and refrigerate for at least 15
minutes. (Discard any salsa left in the bowl before cooking the shrimp).
• Step 2: Heat the oil in a 12-inch skillet over medium-high heat. Add the shrimp and cook for 4 minutes or until cooked
through.
• Step 3: Spread about 2 tablespoons guacamole on each tortilla. Layer with the cabbage, carrot, cilantro, shrimp and
remaining 3/4 cup salsa verde. Serve with additional salsa verde, if desired.