Spicy Shrimp Tacos with Grilled Tomatillo Salsa

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.

Yield: 4 servings (serving size: 2 tacos)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 252
  • Calories from fat: 14%
  • Fat: 3.9g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 1.6g
  • Protein: 26.9g
  • Carbohydrate: 30.2g
  • Fiber: 5.5g
  • Cholesterol: 172mg
  • Iron: 3.8mg
  • Sodium: 507mg
  • Calcium: 125mg

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

  1. 1. Preheat grill.
  2. 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. 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. 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.
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