Ingredients

The following ingredients have 4 Servings
  • 3 cups large shrimp (peeled; deveined and tails removed)
  • 1 clove garlic cloves (peeled and minced)
  • 1 tsp fresh Lime zest
  • 1 pinch red Chili flakes
  • 0.25 tsp cayenne pepper
  • 0.25 tsp ground Cumin
  • 2 Tbsps vegetable oil
  • kosher salt (to taste)
  • 1 ripe Avocado (peeled and diced)
  • 2 cups freshly diced tomatoes (seeded)
  • 1 cup whole Corn kernel
  • 1 small, red Bell pepper (rinsed; trimmed and finely chopped)
  • 1 cup canned black beans (drained)
  • 1 medium onion (peeled and finely diced)
  • 0.25 cup fresh cilantro (rinsed and chopped)
  • 1 Serrano chile pepper (rinsed; seeded and finely diced)
  • 1 tsp fresh Lime zest
  • 1 Tbsp fresh Lime juice
  • 0.25 tsp ground Cumin
  • kosher salt (to taste)
  • freshly ground Black pepper (to taste)
  • 16 ozs Tomatillo (husk removed)
  • 1 small onion (peeled and finely chopped)
  • 1 clove garlic cloves (peeled and minced)
  • 1 Serrano chile pepper (rinsed; seeded and finely diced)
  • 2 Tbsps finely chopped, fresh cilantro
  • 1 Tbsp finely chopped, fresh oregano
  • 0.5 tsp ground Cumin
  • salt (to taste)
  • 2 cups water
  • 8 Flour tortillas
  • 1 ripe Avocado (peeled and diced)

Instruction

  • For Shrimp:
  • In a large bowl, combine shrimp, garlic, lime zest, chili flakes, cumin, and vegetable oi. Toss well to coat and allow to marinate for about 10 minutes.
  • Heat a grill pan over medium-high heat. Grill the shrimp for about 2 minutes on each side until cooked through and opaque. Remove shrimp from heat source and transfer shrimp to a large platter.
  • For Fresh Corn Pico de Gallo:
  • In a large bowl, combine all ingredients and mix well, Cover with plastic wrap and refrigerate for at least 1 hour.
  • For Tomatillo Salsa Verde:
  • In a saucepan, set over high heat, combine tomatillos, onion, garlic, chili peppers, cilantro, oregano, cumin, salt and water. Stir to mix well and bring to a boil. Reduce heat to medium-low, and simmer for 10 to 15 minutes, or until the tomatillos are soft.
  • Using a immersion blender, gently puree the mixture in until smooth.
  • To Assemble:
  • Heat the tortillas according to package instructions. Arrange shrimp and diced avocado in the center of the tortilla; season with salt and pepper, drizzle with pico de gallo and salsa verde. Roll the tortilla and top with additional pico de gallo and salsa verde. Serve.