Chipotle Shrimp Taco with Avocado Salsa Verde
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:
For the Avocado Salsa:
1 small onion, quartered
1 jalapeno, quartered, seeds optional
1 garlic cloves, smashed
4 medium tomatillos (about 8 oz) husked, rinsed, and coarsely chopped
1/2 Hass avocado, peeled, seeded, and cut into chunks
1 1/4 tsp kosher salt
1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
For the shrimp:
1 Tbsp olive oil
1 tsp chipotle or blended chili powder
1 tsp kosher salt
1 lb medium shrimp (about 20 ), peeled and deveined
8 corn tortillas
8 sprigs cilantro for garnish
2 limes, cut into wedges
Instructions:
Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.
Heat a stove top or outdoor grill to medium-high. Mix the olive oil, chipotle or chile powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.
Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (alternatively, wrap in a damp paper towel and heat in a microwave). Spoon sauce on the tortilla, then top with about 2 to 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.
Serves 4.
From Food Network Kitchens