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.
Keywords: recipe, sandwich, wrap, snack, barbecue, Super Bowl, healthy