Spicy Shrimp Tacos with Tomatillo Salsa

Spicy Shrimp Tacos with Tomatillo Salsa
Photo by Becky Luigart-Stayner

Ingredients

  • 1 teaspoon olive oil
  • Salsa:
  • 2 tablespoons cider vinegar
  • ¼ cup chopped onion
  • ¼ cup chopped onion
  • 1 pound medium shrimp, peeled and deveined
  • 1/8 teaspoon kosher salt
  • + 31 more ingredients
    • 1/8 teaspoon kosher salt
    • 1 teaspoon olive oil
    • 1 tablespoon fresh lime juice
    • Shrimp:
    • 1 tablespoon fresh lime juice
    • 3 garlic cloves, minced
    • ½ teaspoon ground red pepper
    • 8 (6-inch) corn tortillas
    • 1 avocado, peeled
    • 2 tablespoons cider vinegar
    • ¼ cup fat-free sour cream
    • 8 (6-inch) corn tortillas
    • 1 teaspoon chili powder
    • 1 teaspoon chili powder
    • Salsa:
    • Shrimp:
    • ¼ teaspoon kosher salt
    • 1 teaspoon sugar
    • ½ teaspoon ground red pepper
    • ½ pound tomatillos, coarsely chopped
    • 3 garlic cloves, minced
    • 1 teaspoon sugar
    • ½ pound tomatillos, coarsely chopped
    • 2 tablespoons chopped fresh cilantro
    • 1 avocado, peeled
    • ¼ cup fat-free sour cream
    • 1 serrano chile, seeded and chopped
    • 1 serrano chile, seeded and chopped
    • ¼ teaspoon kosher salt
    • 1 pound medium shrimp, peeled and deveined
    • 2 tablespoons chopped fresh cilantro

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. To prepare salsa, place tomatillos and next 9 ingredients (through serrano) in a food processor; process until s...

View full recipe at My Recipes

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