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Spicy Shrimp Tacos with Grilled Tomatillo Salsa (Cooking Lig
Spicy Shrimp Tacos with Grilled Tomatillo Salsa
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.
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
1. Preheat grill.
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.
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.
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.
Yield: 4 servings (serving size: 2 tacos)
CALORIES 252 (14% from fat); FAT 3.9g (sat 0.5g,mono 0.4g,poly 1.6g); IRON 3.8mg; CHOLESTEROL 172mg; CALCIUM 125mg; CARBOHYDRATE 30.2g; SODIUM 507mg; PROTEIN 26.9g; FIBER 5.5g
Cooking Light, AUGUST 2008
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.
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
1. Preheat grill.
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.
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.
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.
Yield: 4 servings (serving size: 2 tacos)
CALORIES 252 (14% from fat); FAT 3.9g (sat 0.5g,mono 0.4g,poly 1.6g); IRON 3.8mg; CHOLESTEROL 172mg; CALCIUM 125mg; CARBOHYDRATE 30.2g; SODIUM 507mg; PROTEIN 26.9g; FIBER 5.5g
Cooking Light, AUGUST 2008
0
Replies
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Spicy Shrimp Tacos with Grilled Tomatillo Salsa
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.
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
1. Preheat grill.
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.
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.
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.
Yield: 4 servings (serving size: 2 tacos)
CALORIES 252 (14% from fat); FAT 3.9g (sat 0.5g,mono 0.4g,poly 1.6g); IRON 3.8mg; CHOLESTEROL 172mg; CALCIUM 125mg; CARBOHYDRATE 30.2g; SODIUM 507mg; PROTEIN 26.9g; FIBER 5.5g
Cooking Light, AUGUST 2008 0 -
HOLY CRAP! I could eat that up RIGHT NOW!
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Ooooh, love anything grilled fish tacoish,goes back to my San Diego roots.. they look yummy. Might be worth kicking on the grill even through its 13 degrees out right now:noway: I'm gonna have to try these and report back. Anything with a TBSP of Tabasco HAS to be good
0 -
Same here! I fell in love with Shrimp tacos after having them on the wharf in Santa Barbara a few years ago!!HOLY CRAP! I could eat that up RIGHT NOW!
SIGH!! lol!0
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