Shrimp and Zucchini Tacos with Tangy Salsa

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Shrimp and Zucchini Tacos with Tangy SalsaI simply love to experiment with different types of tacos. This includes fusion tacos which are quite different from the original Mexican versions. Today's taco recipe is made with juicy shrimps, fresh zucchini and with a generous amount of spicy and tangy salsa. Vegetarians can easily replace shrimps with tofu or cottage cheese. Although I've used corn and wheat tortillas for this recipe, you can use homemade whole wheat tortillas too. Although I generally serve tacos in breakfast, this one can be served as a starter too. I've used tamarind puree for the salsa. If it is not available in your area, use fresh lime juice as a replacement. Let's make this scrumptious and tangy taco preparation.

Shrimp and Zucchini Tacos with Tangy Salsa
Shrimp and Zucchini Tacos with Tangy Salsa

Nutritious zucchini tacos

Enjoy this delicious taco recipe which consists of tender shrimp and zucchini mixed with amazing spices and equally scrumptious salsa base for added flavor.

Preparation Time: 25 minutes
Cooking time: 20 minutes
Servings: 5

  • 8 to 10 corn tortillas
  • 500 gm white shrimps
  • 400 gm zucchini (chopped)
  • 1 tsp tamarind puree
  • 2 onions (finely chopped)
  • 2 tomatoes (finely chopped)
  • 1/2 cup cucumber (finely chopped)
  • bunch of cilantro (chopped)
  • 1/4 tsp black pepper powder
  • 2 to 3 jalapenos (chopped)
  • 3 garlic cloves (mashed)
  • 2 tsp red curry paste
  • 1/4 tsp balsamic vinegar
  • 5 tsp extra virgin olive oil
  • salt to taste


  1. Wash shrimps under running water and chop them into small pieces. Keep aside.
  2. Heat 3 tsp olive oil in a shallow frying pan.
  3. Add mashed garlic and half quantity of chopped onions.
  4. Saute for about 2 minutes on a low flame.
  5. Add shrimps and balsamic vinegar.
  6. Quickly stir fry for about a minute on a high flame.
  7. Add red curry paste, zucchini and salt.
  8. Toss well and simmer for about 7 to 8 minutes with a closed lid.
  9. Take a large glass bowl.
  10. Add tamarind puree, chopped onions, tomatoes, cucumber, cilantro, jalapenos, black pepper powder, salt and 2 tsp olive oil in it.
  11. Toss and mix well.
  12. Mix stir fried shrimps and zucchini in this tangy salsa.
  13. Stuff each tortilla with spicy salsa and shrimp mixture.
  14. Garnish with chili and cilantro and serve hot.


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