Rating: 4.5 stars
11 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Lia Huber
Recipe by Cooking Light March 2007

Gallery

Credit: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

323 calories; calories from fat 30%; fat 10.9g; saturated fat 1.6g; mono fat 5.1g; poly fat 2.4g; protein 27.7g; carbohydrates 31.2g; fiber 5.4g; cholesterol 175mg; iron 3.6mg; sodium 373mg; calcium 126mg.
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