Shrimp Tacos and Strawberry Salsa Recipe

Name: Shrimp Tacos and Strawberry Salsa
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4 (2 tortillas each)
Ingredients: 8 small tortillas; 1 pack (340 g) shrimp, shelled, deveined, and thawed; 7.5 mL (1/2 tbsp.) chili seasoning; To taste salt and 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

Ingredients

8 small tortillas
1 pack (340 g) shrimp, shelled, deveined, and thawed
7.5 mL (1/2 tbsp.) chili seasoning
To taste salt and 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

PREP TIME 25m	COOK TIME 5m	TOTAL TIME 30m
YIELD 4 (2 tortillas each)

Instructions

Preheat the oven to 135 °C (275 °F).
Place the tortillas in aluminum foil and set in the oven.
In a bowl, mix the shrimp, chili seasoning, and salt and pepper.
Set aside.
In another bowl, mix the strawberries, jalapenos, onion, lime juice and zest, and coriander.
Add a pinch of salt and set aside.
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.
Remove the tortillas from the oven, coat with Greek yogurt, add the shrimp and avocado slices, and garnish with the strawberry salsa.