Shrimp & Zucchini Tacos


Mission Organics® Whole Wheat Tortillas

2 Roma tomatoes, halved and roasted

¼ cup onion, halved and roasted

1 head garlic, roasted

¼ cup white onion

4 teaspoons cilantro

2 tablespoons organic chicken or vegetable broth

¼ teaspoon salt

2 teaspoon canola oil

2 tablespoons chopped onion

½ teaspoon minced garlic

1 cup zucchini, cut into julienne strips

1 cup shrimp, peeled and deveined, cut in half

½ teaspoon ground cumin

1/8 teaspoon ground black pepper


  1. Prepare red salsa by placing roasted vegetables, white onion, garlic, cilantro, stock and salt in blender. Blend until smooth. Set aside.
  2. Heat 2 teaspoon canola oil in medium non-stick skillet over medium-high heat; sauté onion and garlic until tender, about 2 to 3 minutes; stirring constantly.
  3. Add zucchini and cook until just about softened, about 2 minutes. Then add the shrimp, cumin, and pepper, and grill until shrimp is red and cooked through, 4 to 5 minutes; stirring frequently. Remove from heat.
  4. Warm tortillas for 10 to 15 seconds on each side in an ungreased pan.
  5. Assemble the tacos by spooning shrimp & zucchini mixture onto the tortillas. Top with red salsa.

Makes 3-4 tacos

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