This southern California classic couldn't be any easier to make because our salsa verde is packed with fabulous flavor. Tangy tomatillo, fresh jalapeño, onion, garlic and cilantro ar...
Place the shrimp into a large bowl. Add 1/4 cup salsa verde and toss to coat. Cover and refrigerate for at least 15 minutes. (Discard any salsa left in the bowl before cooking the shrimp).Heat the oil in a 12-inch skillet over medium-high heat. Add the shrimp and cook for 4 minutes or until cooked through.Spread about 2 tablespoons guacamole on each tortilla. Layer with the cabbage, carrot, cilantro, shrimp and remaining 3/4 cup salsa verde. Serve with additional salsa verde, if desired.
1 pound uncooked shrimp (21-25 count per pound), peeled, deveined and tails removed1 cup Pace® Salsa Verde1 tablespoon olive oil1 cup guacamole8 flour tortilla or corn tortillas (6-inch), warmed1 cup shredded green cabbage0.5 cup shredded peeled carrot0.5 cup chopped fresh cilantro
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