Spicy Shrimp Tacos with Tomatillo Salsa

Spicy Shrimp Tacos with Tomatillo Salsa Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
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.

Yield:

4 servings (serving size: 2 tacos)

Recipe from

Cooking Light

Nutritional Information

Calories 323
Caloriesfromfat 30 %
Fat 10.9 g
Satfat 1.6 g
Monofat 5.1 g
Polyfat 2.4 g
Protein 27.7 g
Carbohydrate 31.2 g
Fiber 5.4 g
Cholesterol 175 mg
Iron 3.6 mg
Sodium 373 mg
Calcium 126 mg

Ingredients

Shrimp:
1 teaspoon chili powder
1/2 teaspoon ground red pepper
1/4 teaspoon kosher salt
3 garlic cloves, minced
1 pound medium shrimp, peeled and deveined
1 teaspoon olive oil
Salsa:
1/2 pound tomatillos, coarsely chopped
1/4 cup chopped onion
1/4 cup fat-free sour cream
2 tablespoons chopped fresh cilantro
2 tablespoons cider vinegar
1 tablespoon fresh lime juice
1 teaspoon sugar
1/8 teaspoon kosher salt
1 avocado, peeled
1 serrano chile, seeded and chopped
8 (6-inch) corn tortillas

Preparation

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.

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.

Lia Huber,

Cooking Light

March 2007
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