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Spicy Shrimp Tacos with Grilled Tomatillo Salsa

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 4 servings (serving size: 2 tacos)
If you want to make the salsa a day ahead but don't want to fire up the grill, you can char the tomatillos over a gas cooktop burner. Use a pair of tongs to hold the tomatillo over the flame, turning the fruit occasionally to blacken its skin evenly. Use a grill basket, if you have one, to cook the shrimp instead of threading them on skewers. Serve with black beans, sour cream, and sliced cantaloupe.Water tally: 7.8 ounces.

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

Nutrition Information

  • calories 252
  • caloriesfromfat 14 %
  • fat 3.9 g
  • satfat 0.5 g
  • monofat 0.4 g
  • polyfat 1.6 g
  • protein 26.9 g
  • carbohydrate 30.2 g
  • fiber 5.5 g
  • cholesterol 172 mg
  • iron 3.8 mg
  • sodium 507 mg
  • calcium 125 mg

How to Make It

  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.