Spicy Shrimp Tacos with Grilled Tomatillo Salsa
sara
ingredients
- Salsa:
- 1/2 lb tomatillos
- Cooking Spray
- 2/3 cup chopped green onions (about 4 green onions)
- 1/4 cup chopped fresh cilantro
- 3 tbsp. lime juice (about 1 lime)
- 1/4 tsp. salt
- 1/2 jalapeño pepper, seeds removed and chopped
- 1 garlic clove
- Tacos:
- 1 lb medium peeled and deveined shrimp
- 1 Tbsp. hot pepper sauce
- 1/2 tsp. ancho chili powder
- 1/2 tsp. ground cumin
- 1/4 tsp. 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 minute 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 processer. 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 tsp. 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 Tbsp. carrot. Divide shrimp mixture evenly among the tortillas; top each with 2 Tbsp. salsa.
Source: Johnna's Favorites
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