Spicy Shrimp Tacos with Grilled Tomatillo Salsa
By BARBIE
Ingredients
- Salsa:
- 1/2 pound tomatillos
- Cooking spray
- 2/3 cup chopped green onions (about 4)
- 1/4 cup chopped fresh cilantro
- 3 tablespoons lime juice ( about 1 lime)
- 1/4 teaspoon salt
- 1/2 jalapeno pepper, seeded and chopped
- 1 garlic clove
- Tacos:
- 1 pound peeled and deveined medium 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
Details
Servings 4
Preparation
Step 1
Preheat grill.
To prepare the 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 the vegetables are coarsely chopped.
To prepare the tacos, thread the 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 the skewers, and place in a medium bowl. Add hot pepper sauce, chili powder, cumin and 1/4 teaspoon salt to shrimp in bowl; toss well to coat.
Heat 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.
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