Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield
4 servings (serving size: 2 tacos)

These spicy shrimp tacos feature a homemade tangy tomatillo salsa. For even spicier salsa, use a habañero pepper. Leftover salsa makes a great dip for chips and veggies. Serve with red beans and rice, and garnish with cilantro.

How to Make It

Step 1

To prepare shrimp, combine first 5 ingredients in a bowl. Refrigerate 30 minutes. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 4 minutes or until done.

Step 2

To prepare salsa, place tomatillos and next 9 ingredients (through serrano) in a food processor; process until smooth. Warm tortillas according to package directions. Divide shrimp evenly among tortillas. Top each with about 1/4 cup salsa; fold in half.

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