Shrimp Tacos with Tomatillo-Sunflower Salsa Verde | B-Healthy

Name: Shrimp Tacos with Tomatillo-Sunflower Salsa Verde | B-Healthy
Ingredients: 1 1/4 lb medium shrimp* (30 to 35 count), peeled and deveined**; 1/4 cup Tomatillo-Sunflower Salsa Verde, plus 2 to 4 Tbsp per taco for serving; 8 (8 to 10 inch) flour tortillas, warmed; 2 avocados, pitted and thinly sliced; 4 scallions (include both white and green parts), thinly sliced, or 1/2 small sweet onion, diced; 4 medium tomatoes, diced; 2 cups shredded lettuce

bhealthyonline.com

Spice up your taco night with this Shrimp Tacos with Tomatillo-Sunflower Salsa Verde delight!

View full recipe on bhealthyonline.com

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 bhealthyonline.com.

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Cooking tools:

Grill pan
Skillet
Steamer basket
Mixing bowl
Chef's knife
Cutting board
Plate

Ingredients

1 1/4 lb medium shrimp* (30 to 35 count), peeled and deveined**
1/4 cup Tomatillo-Sunflower Salsa Verde, plus 2 to 4 Tbsp per taco for serving
8 (8 to 10 inch) flour tortillas, warmed
2 avocados, pitted and thinly sliced
4 scallions (include both white and green parts), thinly sliced, or 1/2 small sweet onion, diced
4 medium tomatoes, diced
2 cups shredded lettuce