Shrimp Tacos with Salsa Verde
www.foleyfoodandwinesociety.com
Shrimp Tacos paired with a glass of Sauvignon Blanc. Tossed in lime and spices, then topped with crisp cabbage and salsa verde.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foleyfoodandwinesociety.com.
Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Stove
- Skillet
- Spatula
- Microwave
- Plate
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Juice of 1 lime
- Sale and pepper to taste
- 8 small corn tortillas
- 1 cup shredded cabbage or lettuce
- 1/2 cup crumbled queso fresco or cotija (optional)
- 1/2 cup fresh salsa verde (store-bought or homemade)
- Fresh cilantro and lime wedges for garnish
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