For some bizarre reason I was craving some kind of seafood taco for dinner, so I pulled out this recipe from the March 2007 issue of Cooking Light. It has shrimp, and spicy, and plus we got to use the food processor (always fun).
We didn't make many changes. I omitted the cilantro out of habit, which was a mistake. Definitely include the cilantro. We used extra avocado, extra cayenne pepper, a jalapeno instead of a serrano (couldn't find a serrano), and flour tortillas instead of corn (I don't really like corn tortillas).
It was fantastic! It came together really nicely. We made the salsa while the shrimp were marinating. The salsa makes a large amount, so you may want to halve it. I wish I'd doubled the amount of shrimp though - I wanted seconds!!!
Spicy Shrimp Tacos with Tomatillo Salsa
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
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 smooth. Warm tortillas according to package directions. Divide shrimp evenly among tortillas. Top each with about 1/4 cup salsa; fold in half.
Yield: 4 servings