Grilling season is here. Make these grilled shrimp tacos for a perfect meal out on the patio.
By Maudie’s Tex-Mex (Sponsored)
April 30, 2019
photography by Brian Fitzsimmons
4 Large (or 6 medium) tomatillos, husked, rinsed and quartered
1 Clove garlic, peeled
1 Small serrano, deseeded*
1 Medium jalapeno, deseeded*
½ Medium white onion, chopped
½ Avocado, diced
¼ Cup chopped cilantro
2 Teaspoons salt
1½ Tablespoons (fresh squeezed) lime juice
½ Cup water
*remove seeds for milder sauce
Place ½ of the tomatillos into a blender or food processor with ¼ cup water and 1 teaspoon of salt. Blend and set aside.
Repeat step one with the rest of tomatillos, ¼ cup water and ½ teaspoon of salt.
Leave step two mixture in blender and add garlic, onion and peppers. Blend to purée.
Add remaining tomatillo mixture and diced avocado, water, cilantro and lime juice. Blend to purée.
Refrigerate until ready to use.
For the Tacos
8 Corn tortillas
1 Pound of 41/50 Gulf shrimp (we use six shrimp per taco)
½ Onion cut into thick slices
1 Poblano pepper
1 Ear of corn
16 Slices of avocado
½ Bunch of cilantro, chopped
Crumbled cotija cheese
Preheat the grill to medium high heat.
Toss the shrimp in about 1 ½ tablespoons of olive oil and season with salt and pepper. Set aside.
Roast the corn and the poblano. Put the pepper in a bowl and cover with plastic wrap.
Once the pepper has cooled, peel it and slice it into strips.
Cut the corn off of the cob.
Grease grill with paper towels dipped in vegetable oil or non-flammable cooking spray.
Grill the onions until golden brown.
Place shrimp on grill and cook until just opaque, about 1-1/2-2 minutes per side.
Warm the tortillas.
Assemble the tacos.
Fill each tortilla with six shrimp, a sprinkle of corn, onions and poblano strips. Top with two slices of avocado, a sprinkle of cilantro and some cotija cheese. Drizzle with the tomatillo/avocado sauce. Serve with a side of whole black beans.
Source: Austin Fit