Grilled tacos scream summer to me! The weather has been great and we are ready to do some grilling. Tacos are so fun to make because you have so many choices. My husband and I created this combination the other night and it was outstanding. We adapted a tomatillo sauce from our most recent Cooking Light issue. It was so flavorful….I could’ve dipped chips in the tomatillo sauce all night! Use leftover cabbage to make Asian Red Cabbage Slaw for lunch or dinner the next day!
Blackened Shrimp Tacos with Tomatillo Sauce (makes appx. 6 tacos)
1 lb medium shrimp, peeled and deveined
Blackening seasoning (if you don’t have one, mix equal parts cumin, chili powder, garlic powder, salt, pepper, paprika, and cayenne pepper…lighter on cayenne pepper depending on how hot you want it)
1 ripe avacado, lightly smashed
¼ of a head of red cabbage, sliced very thin (or pre-bagged shredded red cabbage)
6 6” flour tortillas (I prefer wheat but they are very hard to find in the small size)
2 medium tomatillos, husked, rinsed and cut in half
3 cloves garlic
½ medium jalapeno pepper
½ cup cilantro stems plus leaves for garnish
3 tablespoons greek yogurt
½ tsp. sugar
1/8 tsp. salt
Preheat broiler to high. Lay garlic, tomatillos, and jalapeno on foil lined baking sheet. Place in oven on top rack. Broil 3 minutes on each side or until blackened. Combine broiled tomatillos, garlic and jalapeno with cilantro stems, greek yogurt, sugar and salt in food processor or blender; blend until smooth. Set aside. (Tomatillo Sauce adapted from Cooking Light May 2013).
Rinse and dry shrimp; drizzle shrimp with light amount of olive oil. Sprinkle blackening seasoning on shrimp equally on each side. Grill shrimp over medium heat on vegetable grill pan or on skewers for 2 minutes per side or until done. Grill flour tortillas a minute on each side to crisp up. On each tortilla, layer cabbage, shrimp (4-5), smashed avacado, tomatillo sauce and cilantro leaves. Serve with a side of refried black beans. So good and healthy too!