In this case a picture is worth a thousand words! These tacos are literally bursting with freshness and flavor. The sweetness of the roasted peppers, fresh tomatoes, red onion, cilantro and lime combine for a fabulous topping for the sauteed shrimp (or chicken). Chopped cabbage adds a just the right amount of crunch. You may want to make extra salsa and use it to top grilled chicken or fish!
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"This salsa is so fresh and flavorful ~ a terrific variation
from the traditional taco!" |
INGREDIENTS:
1
yellow pepper, roasted
1
garlic clove, crushed and finely chopped
1/2
cup red onion, chopped
2/3
cup fresh cherry tomatoes, halved
1
Tbs. fresh basil, chopped
1
Tbs. fresh parsley, chopped
1
fresh lime
Sea
salt to taste
2
Tbs. olive oil
1
lb. fresh shrimp (or chicken)
3
Tbs. olive oil
8-16
fresh corn tortillas, taco size (16 if you prefer double tortillas per taco)
4
cups chopped cabbage
PREPARATION:
1.
Slice
pepper in half and remove stem and seeds.
Lay, cut side down, on baking pan sprayed with non-stick spray. Broil in oven until skins blacken (this will
not affect the meat of the pepper).
Remove from oven and place peppers in a zip lock bag for 30 minutes. They will sweat during this time which will
make the skins easier to remove. Remove
skin chop and set aside.
2.
In
a mixing bowl, combine garlic, red onion, tomatoes, basil parsley, and yellow
peppers. Season with salt and the juice
for 1/2 of the lime.
3.
In
a skillet, sauté shrimp in olive oil until opaque. The timing will depend on the size of the
shrimp. Squeeze juice from remaining 1/2
lime over the shrimp. Add shrimp to the
salsa and toss to combine.
4.
Lightly
brush tortillas with oil. In a large
skillet, on high heat, sauté tortillas to lightly toast. (About 30 seconds on each side).
5.
Lay
8 tortillas on a platter. Place 1/4 cup
cabbage on each tortilla. Spoon
shrimp/salsa mixture over the cabbage (divide evenly).
6.
Serve
and enjoy!
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