Spicy Shrimp Tacos with Grilled Tomatillo Salsa

Name: Spicy Shrimp Tacos with Grilled Tomatillo Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 teaspoons ancho chili powder; 473 milliliters shredded cabbage; 237 milliliters shredded carrot; 8 6-inchs (6-inch) corn tortillas; 59 milliliters chopped fresh cilantro; 1 garlic clove; 158 milliliters chopped green onions (about 4 green onions); 1 teaspoons ground cumin; 1 jalapeño pepper, seeds removed and chopped; 3 Tbsps lime juice (about 1 lime); 1 Tbsp hot pepper sauce (such as Tabasco); 0 teaspoons salt; 454 grams peeled and deveined shrimp; 227 grams tomatillos

Spicy Shrimp Tacos with Grilled Tomatillo Salsan is a gluten free, dairy free, and pescatarian recipe with 4 servings. One portion of this dish contains around 28g of protein, 4g of fat, and a total of 279 calories. This recipe covers 28% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up garlic clove, corn tortillas, cilantro, and a few other things to make it today. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. It works well as a pretty expensive main course. This recipe is typical of Mexican cuisine.

Instructions

Preheat grill.

Equipment you will use

Grill

To prepare salsa, remove husks and stems from tomatillos.

Ingredients you will need

Tomatillos

Salsa

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.

Ingredients you will need

Cooking Spray

Tomatillos

Equipment you will use

Grill

Place tomatillos, onions, and next 5 ingredients (through garlic) in the bowl of a food processor. Pulse 7 times or until coarsely chopped.

Ingredients you will need

Tomatillos

Garlic

Onion

Equipment you will use

Food Processor

Bowl

To prepare tacos, thread shrimp evenly on 6 (10-inch) skewers.

Ingredients you will need

Shrimp

Equipment you will use

Skewers

Place skewers on a grill rack coated with cooking spray. Grill 2 minutes or until shrimp are done, turning once.

Ingredients you will need

Cooking Spray

Shrimp

Equipment you will use

Skewers

Grill

Remove shrimp from skewers, and place in a medium bowl.

Ingredients you will need

Shrimp

Equipment you will use

Skewers

Bowl

Add hot pepper sauce, chili powder, cumin, and 1/4 teaspoon salt; toss to coat.

Ingredients you will need

Hot Sauce

Chili Powder

Cumin

Salt

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.

Ingredients you will need

Tortilla

Cabbage

Carrot

Shrimp

Salsa

Equipment you will use

Grill

Equipment

Ingredients

Servings:

1teaspoons

ancho chili powder 473milliliters

shredded cabbage 237milliliters

shredded carrot 86-inchs

(6-inch) corn tortillas 59milliliters

chopped fresh cilantro 1

garlic clove 158milliliters

chopped green onions (about 4 green onions)1teaspoons

ground cumin 1

jalapeño pepper, seeds removed and chopped 3Tbsps

lime juice (about 1 lime)1Tbsp

hot pepper sauce (such as Tabasco)0teaspoons

salt 454grams

peeled and deveined shrimp 227grams

tomatillos

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Alois Lageder Terran Alpina Pinot Grigio Vigneti delle Dolomiti with a 4.3 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.