Spicy Shrimp Tacos with Grilled Tomatillo Salsa

By Casie

Ingredients

• Salsa:
• 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
• Tacos:
• 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

Preparation

Step 1

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.