Shrimp and Arugula Tacos

INGREDIENTS
Assembled Taco
  • 1lb Grilled Shrimp
  • Shaved Radish
  • Salsa Verde
  • Queso Fesco
  • Corn Tortillas, 5 inch
  • Arugula
  • Avocado, sliced
Chipotle Marinade
  • ¾ lb Raw Jumbo Shrimp, 21-25, tail off
  • 1 tsp Chipotle in Adobo, puree
  • 3 tsp Lime Juice, fresh
  • ⅓ cup Brown Sugar
  • ½ tsp Garlic, minced
  • 1 tsp Olive Oil
  • Kosher Salt to taste
Arugula Salsa Verde
  • ½ cup Tomatillos
  • ¼ cup Avocado
  • 1 ½ tbsp White Vinegar
  • 1 tsp Cilantro
  • 2 tsp White Onion
  • 1 tsp Jalapeno, seeds removed
  • Kosher Salt to taste
  • Arugula
DIRECTIONS

Arugula Salsa Verde
Mix all ingredients in a high-speed blender.

Chipotle Marinade
Mix shrimp with all other ingredients, and let marinate for 1 hour.

Grilled Shrimp
In a sauté pan over medium heat, cook shrimp until they turn pink on both sides, approximately 3 minutes.

Assembly
In a 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.

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