Salsa Verde Shrimp Tacos from Rubio's feature juicy grilled shrimp tossed in zesty green salsa, topped with crisp cabbage, fresh cilantro, and tangy lime crema, all nestled in warm, soft corn tortillas for a vibrant and flavorful bite.
Equipments
- Grill or grill pan
- Tongs
- Mixing bowls
- Knife
- Cutting board
- Citrus juicer (optional)
- Spoon
- Measuring spoons
- Serving platter or plate
- Small whisk or fork (for crema)
- Tortilla warmer or clean towel
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 1 cup salsa verde
- 2 cups shredded green cabbage
- 1/4 cup chopped fresh cilantro
- 8 small corn tortillas
- 1/2 cup sour cream
- 1 tablespoon lime juice
- 1/2 teaspoon lime zest
- Salt, to taste
- 1 tablespoon olive oil
- 1 lime, cut into wedges
Use fresh, peeled, and deveined large shrimp to ensure tender, juicy bites in your tacos. Opt for authentic salsa verde, which provides a zesty, tangy flavor essential to the dish's signature taste. Fresh lime juice and zest elevate the tangy lime crema, so freshly squeezing your lime will enhance your overall flavor experience. Corn tortillas should be warmed just before assembling to maintain softness and prevent cracking when folded. Your Salsa Verde Shrimp Tacos from Rubio's copycat menu deliver a vibrant combination of grilled shrimp, zesty salsa, and crisp cabbage, creating a fresh and flavorful meal.
Instructions
- Preheat grill or grill pan.
- In mixing bowl, toss shrimp with olive oil and a pinch of salt.
- Grill shrimp 1–2 minutes per side, until just cooked through.
- Toss grilled shrimp in salsa verde to coat.
- In small bowl, whisk together sour cream, lime juice, lime zest, and pinch of salt to make lime crema.
- Warm corn tortillas in tortilla warmer or wrapped in clean towel.
- Place cabbage onto each tortilla.
- Top with salsa verde shrimp.
- Drizzle with lime crema.
- Sprinkle chopped cilantro over tacos.
- Serve with lime wedges on the side.
Substitution
Salsa Verde Shrimp Tacos from Rubio's copycat menu showcase tender shrimp infused with vibrant green salsa, complemented by crisp cabbage and a creamy lime crema. If fresh cilantro is unavailable, substitute with fresh parsley or omit for a milder flavor that still enhances the dish. Corn tortillas can be swapped with small flour tortillas if you prefer a softer texture or have dietary preferences. When grilling shrimp isn't an option, sauteing them in a hot skillet with olive oil achieves a similar taste and texture. Your lime crema can be adjusted by replacing sour cream with Greek yogurt for a tangy, lower-fat alternative without compromising creaminess.
Tips
Ensure shrimp are peeled and deveined thoroughly for optimal texture and to avoid any grit. Grill shrimp just until opaque and slightly firm to prevent toughness from overcooking. When tossing shrimp in salsa verde, coat them evenly so every bite is flavorful without overwhelming the tacos. Warm tortillas properly in a tortilla warmer or clean towel to keep them pliable and prevent tearing when assembling your tacos.
Nutritions
Salsa Verde Shrimp Tacos offer a nutritious balance of protein, healthy fats, and vitamins. Each serving provides lean shrimp rich in omega-3 fatty acids and essential minerals like selenium. The salsa verde and lime crema add antioxidants and vitamin C, while shredded cabbage contributes fiber and vitamin K for digestive health. You benefit from this meal's combination of fresh ingredients that support overall wellness and flavor satisfaction.
Storage
Store leftover grilled shrimp in an airtight container in the refrigerator for up to 2 days to maintain freshness. Keep salsa verde and lime crema separate in small sealed containers to prevent sogginess in your tacos. Warm the tortillas just before serving to preserve their soft texture and avoid refrigeration, which can cause them to become dry or brittle.
Variation or Alternatives
For a spicier twist, you can add finely chopped jalapenos or a dash of chipotle powder to the salsa verde before tossing the shrimp. Swap sour cream in the lime crema for Greek yogurt to make it tangier and lower in fat, which benefits your dietary choices. Try using flour tortillas instead of corn if you prefer a softer texture or add a handful of diced avocado to the tacos for extra creaminess and healthy fats. Grilling the shrimp with a brush of smoked paprika mixed in with olive oil enhances their smoky flavor, creating a more complex taste profile.
Allergies
Salsa Verde Shrimp Tacos from Rubio's contain shrimp, a common shellfish allergen that may cause reactions in sensitive individuals. Corn tortillas provide a gluten-free option but be aware of potential cross-contamination if prepared in shared kitchens. Your lime crema includes sour cream, which contains dairy and could affect those with lactose intolerance or milk allergies.
Why this recipe?
Rubio's Salsa Verde Shrimp Taco offers a vibrant blend of fresh, zesty salsa verde paired with tender, perfectly seasoned shrimp, creating a flavorful and satisfying bite. The combination of crisp cabbage, creamy avocado, and warm corn tortillas delivers a balanced texture that enhances each mouthful. The menu item stands out for its bold Mexican-inspired flavors and wholesome ingredients, making it a standout choice for seafood lovers seeking a light yet delicious meal. Your attempt to recreate this dish at home is worth it because you can customize the spice levels and freshness, capturing the authentic taste while enjoying a homemade twist.