Spicy Shrimp Tacos with Tomatillo Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. 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.
2. 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.
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