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 are perfectly blended in our salsa and add all of the flavor to this dish. Use it as a quick marinade for the shrimp and then again as a topping. Shredded carrots and cabbage add sweetness and crunch for the perfect shrimp taco.
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.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.