Spicy Shrimp Tacos with Grilled Tomatillo Salsa

8 Reviews
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Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield
4 servings (serving size: 2 tacos)
By Jaime Harder, MS, RD
August 2008
RECIPE BY Cooking Light

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.

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

Nutritional Information

  • Calories 252
  • Caloriesfromfat 14%
  • Fat 3.9g
  • Satfat 0.5g
  • Monofat 0.4g
  • Polyfat 1.6g
  • Protein 26.9g
  • Carbohydrate 30.2g
  • Fiber 5.5g
  • Cholesterol 172mg
  • Iron 3.8mg
  • Sodium 507mg
  • Calcium 125mg

How to Make It

Step 1

Preheat grill.

Step 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.

Step 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.

Step 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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Ratings & Reviews

steponme's Review

carolfitz
April 19, 2013
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!

carolfitz's Review

sedutta
January 25, 2013
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!

laebrown's Review

steponme
January 10, 2012
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! :)

sedutta's Review

laebrown
February 19, 2010
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!

ViennaVAfoodie's Review

DavidC
January 06, 2010
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.

KET2394's Review

gailer
April 19, 2009
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.

DavidC's Review

KET2394
January 30, 2009
We enjoyed these. I might double the amount of salsa though. Heat was just right for us.

gailer's Review

ViennaVAfoodie
December 06, 2008
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 yummy!
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