I’m happy to report that no processed foods May is still going well. I’ve been cooking up a storm, which means I will have lots of good recipe posts upcoming.
Since Cinco de Mayo was on Saturday and I love Mexican food, tomatillo shrip tacos were on the menu. While I’m a little after the fact blogging about them, they were delicious so don’t wait for a Mexican holiday to make them! The tomatillo avocado salsa was really bright and refreshing with the shrimp. Since I live in an apartment, I grilled the shrimp using my grill pan. It worked out fine, but my apartment definitely got a bit smokey. Fair warning. One day I will live somewhere that I’m allowed to have a grill! Definitely serve them with a margarita or two!
Shrimp Tacos with Avocado Tomatillo Salsa
Avocado Tomatillo Salsa:
- 1 small onion, quartered
- 1 jalapeno, cut in half and seeded
- 2 garlic cloves
- 4 medium tomatillos, husked and rinsed
- 3/4 avocado, peeled, seeded, and cut into chunks
- 1 1/4 teaspoons kosher salt
- 1/4 cup loosely packed fresh cilantro leaves
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1 pound medium shrimp (about 20), peeled and deveined
- 8 flour tortillas
- 3 Bamboo skewers
- 1 tbsp of olive oil
- 1 can of black beans
- 1/2 jalapeno, chopped and seeded
- 1/4 cup chopped onion
- 1/2 tsp of cumin powder
- 1 garlic clove, chopped fine
- 1 tbsp of lime juice
- 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. Add in the cilantro and pulse a couple of times. You don’t want this to get too chopped up.
Heat a grill pan 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. Stack the shrimp on bamboo skewers to make grilling easier. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.
Chop your garlic, jalapeno and onion into pretty fine chunks. In a saucepan, add about a tablespoon of olive oil and heat on medium high heat for a few minutes. Add your jalapeno, onion, and garlic and saute for a few minutes until the onion starts to break down. Meanwhile, drain and rinse your black beans. Add the black beans to your saucepan and allow to cook for about 5 minutes until warmed through. Add your cumin and lime juice and stir.
Place the flour tortillas on a plate and wrap with a damp paper towel. Microwave for about a minute. To assemble tacos, add black beans to the tortilla, top with shrimp, sliced avocado and then spoon salsa on top. Serve with a lime wedge and some fresh cilantro.