Spicy Shrimp Tacos with Grilled Tomatillo Salsa

I served this Cooking Light dinner with black beans and a salad last night. It is always a hit with Corey. This recipe makes a really nice, chunky green salsa. If you are lazy like I was last night and want to skip making your own salsa in favor of jarred tomatillo salsa, you can have this meal on the table in 20 minutes or less.

Recipe Notes

You can also make these shrimp in a grill pan if more convenient than grilling outdoors. Also, save money and time by buying the smaller peeled and deveined shrimp with the tails already removed.

Nutritional Information (per serving - serves four with 2 tacos per person)
252 calories - 3.9 g. fat - 26.9 g. protein - 5.5 g. fiber

Ingredients

• 1/2 lb. tomatillos, husks and stems removed
• 2/3 c. chopped green onions
• 1/4 c. chopped cilantro
• 3 tbsp. lime juice
• 1/4 tsp. salt
• 1/2 jalapeno pepper, seeds removed and chopped
• 1 garlic clove
• 1 lb. medium peeled and deveined shrimp
• 1 tbsp. hot pepper sauce (such as Tabasco or Cholula)
• 1/2 tsp. ancho chili powder
• 1/2 tsp. ground cumin
• 1/4 tsp. salt
• 8 six-inch corn tortillas
• 2 c. shredded cabbage
• 1 c. shredded carrot

Instructions

1. Preheat grill or grill pan.

2. Prepare salsa. Place tomatillos on a grill rack coated with cooking spray. Grill 10 minutes or until slightly blackened on each side, turning occasionally. Cool and coarsely chop.

3. Place tomatillos, green onions, cilantro, lime juice, salt, jalapeno pepper, and garlic in a food processor. Pulse until coarsely chopped.

4. Prepare tacos. Thread shrimp onto six 10-inch skewers. Place skewers on grill and grill two minutes per side or until done.

5. Remove shrimp from skewers and place in a medium bowl. Add Tabasco, cumin, chili powder, and salt to taste. Toss to coat.

6. Heat tortillas either in the microwave or on the grill. Top with shrimp, shredded cabbage, shredded carrots, and tomatillo salsa. I also top mine with a dollop of low-fat sour cream.