Fresh Tomato and Yellow Pepper Salsa with Shrimp (or Chicken) Tacos
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!
Sea salt to taste
|"This salsa is so fresh and flavorful ~ a terrific variation|
from the traditional taco!"
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
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!