Shrimp and Arugula Tacos
Arugula Salsa Verde
Mix all ingredients in high-speed blender.
Mix shrimp together with all other ingredients, and let marinate for 1 hour.
In sauté pan over medium heat, cook shrimp until they turn pink on both sides, approximately 3 minutes.
In clean sauté pan over medium heat, toast each tortilla on both sides to soften. Top each taco with shrimp. Evenly distribute arugula, shaved radish, salsa verde and sliced avocado. Top with queso fresco.
Use fresh local corn tortillas when possible and fresh shrimp. Frozen shrimp quality is hit and miss. Frozen shrimp will purge water when it thaws and cooks.
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