Spicy Shrimp Tacos with Grilled Tomatillo Salsa

Spicy Shrimp Tacos with Grilled Tomatillo Salsa

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Salsa:

  • ½

    pound tomatillos

  • Cooking spray

  • cup chopped green onions (about 4 green onions)

  • ¼

    cup chopped fresh cilantro

  • 3

    tablespoons lime juice (about 1 lime)

  • ¼

    teaspoon salt

  • ½

    jalapeño pepper, seeds removed and chopped

  • 1

    garlic clove

  • Tacos:

  • 1

    pound medium peeled and deveined shrimp

  • 1

    tablespoon hot pepper sauce (such as Tabasco)

  • ½

    teaspoon ancho chili powder

  • ½

    teaspoon ground cumin

  • ¼

    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.


Nutrition

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