Spicy Shrimp Tacos with Tomatillo Salsa

Taco nights are always fun. This time, I decided to try some shrimp tacos instead of the typical chicken. The shrimp definitely had some kick to them! I chose to use Don’t be a Chicken Shit hot sauce from Tijuana Flats which was the main reason for the extra spiciness. I made the tomatillo salsa the night before (as well as the coleslaw) so dinner came together in about 10 minutes; Perfect for a quick dinner after work.

Adapted from Cooking Light

Ingredients
Salsa:
3/4 lb tomatillos
Cooking spray
2/3 cup chopped green onions (about 4 green onions)
1/4 cup chopped fresh cilantro
3 tbsp lime juice (about 1 lime)
1/4 tsp salt
1 jalapeño pepper, seeds removed and chopped
1 garlic clove

Tacos:
1 lb medium peeled and deveined shrimp, tails removed
1 tbsp hot pepper sauce (such as Tabasco)
1/2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp salt

Directions
1. Preheat broiler.

2. To prepare salsa, remove husks and stems from tomatillos. Place tomatillos on a foil lined pan coated with cooking spray. Broil 10-15 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, heat skillet over medium high heat. Add shrimp to hot pan and sprinkle with salt and pepper to taste. Sauté shrimp 2-3 minutes per side until cooked through. Remove from heat and add to medium bowl.

4. In a small bowl, combine remaining ingredients. Pour over shrimp and toss to coat.

5. Serve shrimp in tortilla of your choice, topped with coleslaw and tomatillo salsa.


The Facts
4 Servings – Shrimp & Salsa