16 each 21-25 Open Nature® Shrimp (defrosted and peeled)
Salt and Pepper for seasoning
2 tablespoons Safeway SELECT® Canola Oil
8 Safeway SELECT® corn tortillas (2 per taco)
Creamy Avocado Tomatillo Salsa
2 avocados (peeled and pitted)
7 oz Safeway SELECT® Green Tomatilllo Salsa
1 lime juiced
1 cup of cilantro (roughly chopped)
1 O Organics® garlic clove (chopped)
1 cup Lucerne® Sour Cream
Shredded Cabbage Salad
2 cups green cabbage (shredded)
1/4 cup green onion (thinly cut)
1/4 cup cilantro (roughly chopped)
1/4 cup poblano pepper (cut into thin strips)
Season shrimp with salt and pepper and dress with canola oil.
Grill for 2-3 minutes per side or until fully cooked. Reserve for tacos.
Combine all Shredded Cabbage Salad ingredients. Reserve for tacos.
For Creamy Avocado Tomatillo Salsa, combine avocados and salsa in a blender. Pulse-blend a couple times, then add lime juice, cilantro, garlic and sour cream. Process until smooth, scrape into a bowl and salt to taste.
Warm tortillas. Distribute ingredients evenly across 4 tacos in the following order: Shredded Cabbage Salad, grilled shrimp, and Creamy Avocado Tomatillo Salsa.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.