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.
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
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
How to Make It
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.
Mixed bag on this one. That salsa is delicious. I'm going to use it for other things. There wasn't nearly enough other stuff in the taco though. I should have used some cabbage, as another reviewer was saying. The tortilla drowned out the flavor of the whole dish. Ended up eating the shrimp and salsa alone but that needed some texture. (Crunch of cabbage would've helped.)
Made this for dinner tonight - it was superb! I made exactly as written with organic tomatillos I found over the weekend. My only addition was cabbage on top as others had suggested. The recipe does make a LOT of salsa, so we may have this again in a couple days. Served with Mexican Jumping Bean Slaw from Farmgirl Fare, of which I also have tons left over... But I am excited for a repeat dinner!
Made this last night and it was a HUGE success. I added a l/2 teaspooon of cumin to the shrimp marinade (b/c I like the smokey flavor it brings) and included some sliced cabbage in the tacos. Otherwise, followed exactly and even the hard to please kiddo LOVED IT!
These are really good. The cool, tangy salsa balances the spicy shrimp perfectly. I didn't have cabbage on hand, but agree that it would be a good addition. Next time, I will half the salsa as well. It does seem to go on forever.
Made to recipe and these were excellent in flavors & presentation. Great combo of red peppery shrimp and lovely, cool green sauce. We cut the salsa recipe in half, and still have leftover. Served with CL's summer squash/corn and chipotle black beans. Very nice meal.
This is a superb recipe. I had some leftover shrimp from the night before and used that in the recipe. Just reheated and added some spices. The salsa is just as delicious as everybody says and makes a lot! Has anybody tried freezing it and with what results? Used greek yogurt instead of sour cream. Also filled the tacos with lettuce and some shredded cheese. While I would not use this dish for an extremely formal dinner, it could certainly be used for get togethers with friends/family.