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Photo: Becky Luigart-Stayner; Styling: Jan Gautro Photo by: Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Spicy Shrimp Tacos with Tomatillo Salsa

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.

Cooking Light MARCH 2007

  • Yield: 4 servings (serving size: 2 tacos)

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.

Nutritional Information

Amount per serving
  • Calories: 323
  • Calories from fat: 30%
  • Fat: 10.9g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 5.1g
  • Polyunsaturated fat: 2.4g
  • Protein: 27.7g
  • Carbohydrate: 31.2g
  • Fiber: 5.4g
  • Cholesterol: 175mg
  • Iron: 3.6mg
  • Sodium: 373mg
  • Calcium: 126mg
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Spicy Shrimp Tacos with Tomatillo Salsa recipe

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