Food is everything
the magazine

Food is everything, the magazine
YOUR DESTINATION FOR EXCLUSIVE SUMMER PRODUCTS



Recipes

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

  1. Preheat the oven to 135 °C (275 °F). Place the tortillas in aluminum foil and set in the oven.
  2. In a bowl, mix the shrimp, chili seasoning, and salt and pepper. Set aside.
  3. In another bowl, mix the strawberries, jalapenos, onion, lime juice and zest, and coriander. Add a pinch of salt and set aside.
  4. 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.
  5. 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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