Spicy Shrimp Tacos with Grilled Tomatillo Salsa |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
If you want to make the salsa a day ahead but don't want to fire up the grill, you can char the tomatillos over a gas cooktop burner. Use a pair of tongs to hold the tomatillo over the flame, turning the fruit occasionally to blacken its skin evenly. Use a grill basket, if you have one, to cook the shrimp instead of threading them on skewers. Serve with black beans, sour cream, and sliced cantaloupe. Ingredients:
1/2 pound tomatillos |
cooking spray |
2/3 cup chopped green onions (about 4 green onions) |
1/4 cup chopped fresh cilantro |
3 tablespoons lime juice (about 1 lime) |
1/4 teaspoon salt |
1/2 jalapeño pepper, seeds removed and chopped |
1 garlic clove |
1 pound medium peeled and deveined shrimp |
1 tablespoon hot pepper sauce (such as tabasco) |
1/2 teaspoon ancho chili powder |
1/2 teaspoon ground cumin |
1/4 teaspoon salt |
8 (6-inch) corn tortillas |
2 cups shredded cabbage |
1 cup shredded carrot |
Directions:
1. Preheat grill.
2. To prepare salsa, remove husks and stems from tomatillos. Place tomatillos on a grill rack coated with cooking spray. Grill 10 minutes or until slightly blackened on each side, turning occasionally. Cool completely; coarsely chop. Place tomatillos, onions, and next 5 ingredients (through garlic) in the bowl of a food processor. Pulse 7 times or until coarsely chopped.
3. To prepare tacos, thread shrimp evenly on 6 (10-inch) skewers. Place skewers on a grill rack coated with cooking spray. Grill 2 minutes or until shrimp are done, turning once. Remove shrimp from skewers, and place in a medium bowl. Add hot pepper sauce, chili powder, cumin, and 1/4 teaspoon salt; toss to coat.
4. Heat the tortillas on the grill 1 minute on each side. Top each tortilla with 1/4 cup cabbage and 2 tablespoons carrot. Divide shrimp mixture evenly among the tortillas; top each with 2 tablespoons salsa.
|
|