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.