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5.05.2008

Happy Cinco De Mayo

Happy Cinco de Mayo! I'm sure that many of you, if you were going to celebrate, chose to celebrate over the weekend. But for those of you who haven't, or are continuing the celebration today, this recipe is for you. I love Mexican food with a passion, in fact, I consider myself a "connoisseur" of the stuff. However, I do get sick of the same heavy stuff: shredded meats, cheese, beans, tortillas and sauce. This recipe is a nice switch from the norm, and also is great for the warmer time of year. I've made this recipe at least 6 times since it was published by Cooking Light just over a year ago. My one suggestion is that the recipe makes a lot of salsa, so I use what I need, and then freeze what's left over. The next time I want to make these, I don't even need to make the salsa! If fact, I'll be making these tonight for our little celebration, along with some margaritas, with salsa that I froze a few months ago.

Spicy Shrimp Tacos with Tomatillo Salsa

Ingredients
Shrimp:
1 tsp. chili powder
1/2 tsp. ground red pepper
1/4 tsp. kosher salt
3 garlic cloves, minced
1 lb. medium shrimp, peeled and deveined
1 tsp. olive oil

Salsa:
1/2 lb. tomatillos, coarsely chopped
1/4 c. chopped onion
1/4 c. fat free sour creme
2 t. chopped fresh cilantro
2 t. cider vinegar
1 t. fresh lime juice
1 tsp. sugar
1 avocado, peeled
1 serrano chile, seeded and chopped
corn tortillas

Instructions
To prepare shrimp, combine first 5 ingredients in a bowl. Refrigerate 30 minutes. To prepare salsa, place tomatillos and next 9 ingredients (through serrano) in a food processor; process until smooth. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp; saute 4 minutes or until done. Warm tortillas by placing in damp paper towel and microwaving for 20 seconds. Divide shrimp evenly among tortillas. Top each with about 1/4 cup salsa; fold in half.

*Note that I also add shredded cabbage and cheese to each taco.

1 comment:

Kim said...

that sound so good right now!