Spicy Shrimp Tacos with Grilled Tomatillo Salsa (Cooking Lig

TamTastic

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

TamTastic

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

johnjon99

HOLY CRAP! I could eat that up RIGHT NOW!

GIBride01

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

TamTastic

HOLY CRAP! I could eat that up RIGHT NOW!

Same here! I fell in love with Shrimp tacos after having them on the wharf in Santa Barbara a few years ago!!


SIGH!! lol!