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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