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

Adapted from the Food Network

Ingredients

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

Shrimp:

• 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

Black Beans:

• 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

Directions

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.