Shrimp Tacos with Green Salsa and Pico de Gallo

Ingredients

• 500 g green tomatillo
• 1 Red Onion
• 2 green jalapeños
• 1 handful cilantro leaves
• Lemon juice
• a pinch brown sugar
• Salt
• 150 g Corn (canned)
• 150 g kidney beans (canned)
• 2 red bell peppers
• 1 onion
• 1 Garlic clove
• olive oil
• black pepper (ground)
• 2 ripe avocados
• 500 g cooked shrimp (pre‑shucked and deveined)
• 1 tbsp Lemon Juice
• 8 taco shells (about 18 cm diameter)

Instructions

1. 1.

   Wash the tomatillos, cut off the stem ends, blanch them in hot water, cool, peel, and roughly dice. Blend into a puree. Peel and finely dice the onion. Wash, halve, seed, and finely dice the jalapeños. Finely chop the cilantro and mix it with the prepared ingredients and the tomatillo puree. Season with lemon juice, brown sugar, and salt.

2. 2.

   Drain the corn and beans in a sieve. Wash the bell peppers, halve them, remove seeds and white membranes, and cut into small cubes.

3. 3.

   Peel the onion and garlic and finely chop. Heat 2 tbsp oil in a pan and sauté the peppers, onion, and garlic. Add the corn and beans, season with salt and pepper, and remove from heat.

4. 4.

   Halve the avocados, twist out the pits, press the flesh out of the skins, and dice into small cubes.

5. 5.

   Combine the shrimp with the avocado cubes and season with salt, pepper, and lemon juice.

6. 6.

   Warm the taco shells slightly, fill them with the shrimp‑avocado mixture, roll up, place on a plate, top with the vegetable mix, and drizzle with salsa. Serve immediately.