• 4 Medium Sized Tomatillos, peeled
  • 1 Serrano Pepper, seeded and sliced in strips (Leave seeds in for more heat)
  • 2 Garlic Cloves, minced
  • 1/2 Medium Onion, minced
  • 1 Large Avocado, peeled and cut into cubes
  • 1 teaspoon Kosher Salt
  • 1 Hothouse Tomato, cut into large dice.
  • 1/2 a bunch of Cilantro, chopped
  • 2 tablespoons of Olive Oil
  • 1 teaspoon of Chipotle Seasoning
  • Kosher Salt and Cracked Ground Pepper to taste
  • 1 pound of fresh Gulf Shrimp, peeled and deveined
  • 8 Corn Tortillas
  • Cilantro and Limes for Garnishes



  1.  Place the tomatillos, serrano, garlic, onion, avocado and kosher salt in a food
    processor and pulse until it gains a chunky, well mixed consistency. Place mixture
    in mixing bowl and stir in cilantro and diced tomato. Set aside.
  2. In another large mixing bowl stir olive oil, chipotle seasoning, salt, and pepper.
    When well mixed throw in shrimp and toss until fully coated.
  3. Heat a large sauté pan over medium heat with a teaspoon of olive oil. Add
    shrimp and cook each side approximately 2-3 minutes or until shrimp begins to
    change color. Heat corn tortillas up in microwave or in separate pan. Place 3-4
    shrimp in each tortilla and spoon some of the salsa in each taco. Garnish with a few
    sprigs of cilantro and limes on the side.
  4. Enjoy!!

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