PCOS Friendly Gluten Free Salsa Verde Shrimp Tacos
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Learn more →Ingredients
4 servings
For the shrimp
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the salsa verde
- 1 lb tomatillos, husked and rinsed
- 1 jalapeño, stemmed
- 3 garlic cloves, unpeeled
- ½ cup fresh cilantro leaves and tender stems
- 2 tbsp fresh lime juice
- ½ tsp salt
For the slaw
- 2 cups green cabbage, thinly shredded
- 1 tbsp fresh lime juice
- 1 tbsp olive oil
- ¼ tsp salt
For serving
- 8 corn tortillas
Chef's tipCassava tortillas are typically 6-inch — warm them so they stay pliable, and use two for overstuffed fillings. - 1 avocado, sliced
- lime wedges, for serving (optional)
Instructions
- 1
Place the tomatillos, jalapeño, and unpeeled garlic cloves in a medium saucepan and cover with water. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook for 8–10 minutes, until the tomatillos turn from bright green to olive-drab and are completely tender when pierced with a fork.
- 2
Drain the tomatillos, jalapeño, and garlic. Once cool enough to handle, peel the garlic. Transfer everything to a blender or food processor, add the cilantro, 2 tbsp lime juice, and 1/2 tsp salt, and blend until smooth. Taste and adjust salt. Set the salsa verde aside.
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