| |
Fish, Barbecue, Mexican | |
| Avocado Salsa: 1 small onion, quartered 1 jalapeno, quartered, seeds optional 1 garlic clove, smashed 4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped 1/2 Hass avocado, peeled, seeded, and cut into chunks 1 1/4 teaspoons kosher salt 1/4 cup loosely packed fresh cilantro leaves, coarsely chopped Shrimp: 1 tablespoon olive oil 1 teaspoon chipotle or blended chili powder 1 teaspoon kosher salt 1 pound medium shrimp (about 20), peeled and deveined 8 corn tortillas 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. Transfer to a bowl and stir in the cilantro. Heat a stovetop 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. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side. Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side. | |
Unrated | |
Sort