• 4servings
  • 252calories

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Nutrition Info . . .

VitaminsA, B2, B3, B9, C, E
MineralsNatrium, Fluorine, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 pound tomatillos

  2. Cooking spray

  3. 2/3 cup chopped green onions (about 4 green onions)

  4. 1/4 cup chopped fresh cilantro

  5. 3 tablespoons lime juice (about 1 lime)

  6. 1/2 jalapeño pepper, seeds removed and chopped

  7. 1 garlic clove

  8. 1 pound medium peeled and deveined shrimp

  9. 1 tablespoon hot pepper sauce (such as Tabasco)

  10. 1/2 teaspoon ancho chili powder

  11. 1/2 teaspoon ground cumin

  12. 1/4 teaspoon salt

  13. 8 (6-inch) corn tortillas

  14. 2 cups shredded cabbage

  15. 1 cup shredded carrot

Instructions Jump to Ingredients ↑

  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.


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