I found this recipe on the food network website last night when I was looking for something to make for dinner. I made a few changes to it but for the most part it was really simple and delicious.
I cannot eat avocados so I substituted a red tomato for the half an avocado. I think that you need something creamy to go along with the salsa and shrimp tho. I would add sour cream and a little bit of cheese to it if I made them again. Also, I made a pound and a half of 31-40 ct shrimp. They were good, a little annoying to be grilling but it was worth it. That many shrimp was enough for 11-13 tacos depending how many shrimp you put into each. (Each person probably had an average of 3 tacos tonight)
1 small onion, quartered
1 jalapeno, quartered, seeds optional
1 garlic clove, smashed
4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
1/2 Hass avocado, peeled, seeded, and cut into chunks
1 1/4 teaspoons kosher salt
1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
1 tablespoon olive oil
1 teaspoon chipotle or blended chili powder
1 teaspoon kosher salt
1 pound medium shrimp (about 20), peeled and deveined
8 corn tortillas
8 sprigs cilantro for garnish
2 limes, cut into wedges
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 chili 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 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.
Copyright 2005 Television Food Network, G.P. All rights reserved.
Nutritional Analysis per serving Calories 233
Fat 10 grams Saturated Fat 2 grams
Carbohydrates 12 grams Fiber 3 grams
Protein 25 grams