Description
These shrimp tacos are bright, light and oh-so satisfying that you won’t be able to stop eating them!
Ingredients
Scale
- 20 large shrimp (thawed, peeled and deveined)
- 6-8 corn tortillas
For the tomatillo sauce:
- 1/4 pound tomatillos (husked, rinsed and patted dry)
- 1/4 cup onion (peeled and roughly chopped)
- 1 small jalapeno (chopped – remove seeds if you don’t too much heat)
- 1/8 teaspoon kosher salt
For the spicy mayo sauce:
- 1/4 cup light mayonnaise
- 1 tablespoon sriracha sauce
- 1 teaspoon honey
Toppings:
- 1/2 cup shredded purple cabbage
- juice of 1 lime
- a few cilantro sprigs to use as garnish
- 1 avocado (peeled, pitted and sliced)
Instructions
- Season the shrimp with salt and pepper and set aside.
- In a small sauce pan over medium heat, add tomatillos, onion, jalapeno and garlic for 5-7 minutes, until the tomatoes have soften. Turn the heat off and transfer the mixture in a blender.
- Blend until smooth (add 1-2 tablespoon water if the sauce is too thick) and transfer tomatillo sauce to a jar or tupperware container. Refrigerate for 15-30 minutes or until it’s time to use.
- Put ingredients for spicy mayo sauce in a bowl and mix until blended.
- In a mixing bowl, add shredded cabbage and lime juice and toss well. Set aside.
- Cook the shrimp over a grill or add 1 tablespoon olive oil to a pan over high heat. Cook on each side for 3-4 minutes, until cooked through.
Assembling shrimp tacos:
- Heat up two corn tacos (I warm them up in a pan for 10 seconds on each side) and layer them on top each other.
- Spread spicy mayo and add a few slices of avocado. Layer with shrimp, tomatillo sauce, shredded cabbage and cilantro. Serve immediately.
Nutrition
- Serving Size: 1 taco
- Calories: 166
- Sugar: 3.6 g
- Sodium: 561.8 mg
- Fat: 7.1 g
- Saturated Fat: 1.3 g
- Carbohydrates: 20.4 g
- Fiber: 4.6 g
- Protein: 7.6 g
- Cholesterol: 39.6 mg
