Cajun Shrimp Tacos with Tomatillo Salsa
The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!
Ingredients:
Chili Sour Cream:
2 cups sour cream
2 Tbsp. chili powder
1/2tsp. cayenne pepper
Shrimp:
1-1/2 tsp. chili powder
1-1/2 tsp. paprika
2 pounds uncooked medium shrimp, peeled and deveined
2 Tbsp. olive oil
1 Tbsp. minced garlic
Maria’s Tomatillo Salsa (see recipe)
16 purchased taco shells
1 large bunch watercress, trimmed
2 avocados, peeled, pitted and cubed
Instructions:
For Sour Cream:
Whisk all ingredients in a medium bowl to blend. Season with salt. Chill.
For Shrimp:
Combine the chili powder and paprika in a large bowl. Add the shrimp and toss to coat. Let the shrimp stand for 5 minutes. Heat the oil in a large skillet over high heat. Add the garlic and saute until fragrant, about 1 minute. Add the shrimp and saute until they are opaque in the center. Add salt and pepper. Transfer to a small bowl.
Bake the taco shells at 350F until hot. Place in a napkin-lined basket. Arrange half of the watercress on a platter and top with the shrimp. Chop the remaining watercress and place in a small bowl. Place the sour cream, salsa, avocados and chopped watercress in separate bowls.
Serves 8 people.