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.
1/2 pound tomatillos
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
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
How to Make It
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.
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.
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.
The first time I made this, I used leftover salsa verde from another CL recipe, that is very simular to this one, which made prep time extra quick. Delicious, nice and spicy;-). 2nd time, I made this salsa using can tomatillos and topped each taco with a thin slice of avocado. You must make the salsa; it's delicious!
Easy prep. Made tacos to recipe, subbed bagged coleslaw and chipotle Tabasco. Served with refried black beans and CL's goat cheese & corn quesadillas. Good fresh salsa. A great summer meal in the middle of a snowy January!
WhOo! Tabasco city. Next time I might use 1 teaspoon + some water rather than an entire tablespoon. I can normally handle heat but this overpowered the flavor of the shrimp. In the future I would also make the cabbage/carrots into a nice slaw. The green salsa was on point - I would definitely make this again as a stand-alone salsa. Worth some tweaks; I'll definitely return to it! :)
This was quite possibly the best shrimp tacos that I've ever had! I made quite a few changes- mostly for convenience. First off, I used a store bought tomatillo salsa because I knew I wouldn't have time to make the grilled. But I will make it myself next time since it got such rave reviews. Instead of hot sauce, I used the adobo sauce that comes with chipotle peppers. I don't have ancho chili powder, so I just used plain chili powder. I mixed the seasonings with the shrimp before they were grilled and let it sit for about 15-20 minutes. I also used a bag of cole slaw instead of shredding my own cabbage and carrots. Everything came together in about 15 minutes, which was great. I baked the corn tortillas into regular taco shells, so the end results was a tasty, crunchy taco. Will definitely be making this again!
Oh the flavors in this are so tasty! I used a grill pan over the stove to 'grill' the tomatillos. The salsa verde is excellent. I agree with the other reviewers that it would be good as a stand alone salsa.
The salsa is the best part of this recipe. I'll save that as a separate salsa verde recipe for sure. I did not grill either the tomatillos or the shrimp - just used the broiler. I used a sriracha chili sauce instead of Tabasco (too pedestrian for this recipe!). A nice variation on the fish taco. Great with black beans and a cool side dish.
i really loved this recipe!
changes that i made were, for the salsa i just used a regular tomato chopped up and i did not use a food processor
also, instead of grilling the shrimp outside, i used one of those stove top grill pans
for hot sauce, i used frank's hot sauce
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!