Grilled Shrimp Tacos with Creamy Cilantro Sauce
Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.
They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.
1/4 cup fat-free plain Greek yogurt
3 tablespoons low-fat mayonnaise
1 tablespoon skim milk
1 ounce diced green chiles
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
3 tablespoons chopped fresh cilantro
1 tablespoon canola oil
3/4 teaspoon ground coriander
3/4 teaspoon ground cumin
3/4 teaspoon chili powder
1/2 teaspoon salt
24 large shrimp, peeled and deveined
16 corn tortillas, warmed
1 cup thinly sliced green cabbage
1 avocado, diced
1 large tomato, diced
Serves 4 (2 tacos per serving)
In a medium-sized bowl, combine the yogurt, mayonnaise, milk, chiles, lime juice, cumin, salt and cilantro. Whisk until smooth.
Preheat the grill or a grill pan to medium-high heat. Place 8 wooden skewers in warm water and soak for 15 minutes. In a medium-sized bowl, stir together the canola oil, ground coriander, cumin, chili powder and salt. Add the shrimp and toss to coat. Thread each shrimp onto 2 skewers until all of the shrimp are skewered.
Place the shrimp on the grill and cook until they are just cooked through, 1 to 2 minutes per side. Take care not to overcook the shrimp or they will become rubbery. Remove the shrimp from the skewers once they are cool enough to handle. Using 2 tortillas for each taco, divide the shrimp, cabbage, avocado and tomato between the 8 tacos. Spoon some of the cilantro sauce over each taco. Serve.