Food is everything
the magazine

Food is everything, the magazine

YOUR DESTINATION FOR EXCLUSIVE SUMMER PRODUCTS

SUMMER 2021 EDITION

Shrimp Tacos and Strawberry Salsa

13 ingredients

30 minutes

4 portions

13 ingredients

30 minutes

4 portions

Ingredients

8 small tortillas
1 pack (340 g) shrimp, shelled, deveined, and thawed
7.5 mL (1/2 tbsp.) chili seasoning
To taste, salt
To taste, pepper
500 mL (2 cups) strawberries, diced
1 jalapeno pepper, seeded and finely chopped
1 small red onion, finely chopped
1 lime, pressed and zested
125 mL (1/2 cup) fresh coriander, chopped
7.5 mL (1/2 tbsp.) canola oil
125 mL (1/2 cup) plain Greek yogurt or sour cream
1 avocado, sliced

Preparation

Preheat the oven to 135 °C (275 °F). Place the tortillas in aluminum foil and set in the oven.
In a bowl, mix the shrimp, chili seasoning, and salt and pepper. Set aside.
In another bowl, mix the strawberries, jalapenos, onion, lime juice and zest, and coriander. Add a pinch of salt and set aside.
Heat the canola oil in a pan over medium heat and cook the shrimp for about 2 minutes on each side or until fully cooked, i.e. when the inner flesh becomes opaque.
Remove the tortillas from the oven, coat with Greek yogurt, add the shrimp and avocado slices, and garnish with the strawberry salsa.

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