No. 1 : Quick Recipe

Grilled Shrimp Tacos 

  • 1 TB Hot Sauce
  • 1/2 Tsp Ancho Chili Powder
  • 1/2 Tsp Cumin
  • 2 TB Lime Juice
  • 1 TB Extra Virgin Olive Oil (EVOO)
  • ½ Tsp Sea Salt
  • 1 LB Medium or Large Shrimp, peeled and deveined
  • 8 Corn Tortillas, warmed
  • 1 Cup Thinly Shredded Napa Cabbage
  • Chopped Cilantro for Garnish

Step One

Whisk the hot sauce, cumin, lime juice, evoo and sea salt together. Place the shrimp in a plastic bag and then drizzle the mixture on the shrimp. Massage the bag so the shrimp is all coated and then set aside for about 20 minutes. 

Step Two

Grill the shrimp on a clean well oiled grill or grill pan. When cooked, place in a warm corn tortilla with the Napa cabbage and top with the salsa, garnish with chopped cilantro.

 Charred Tomato and Tomatillo Salsa

  • 4 – 5 Tomatillos
  • 4 – 5 Small Tomatoes
  • ¾ Cup Chopped Green Onions 
  • ¼ Cup Chopped Fresh Cilantro
  • 3 TB Lime Juice 
  • ¼ Tsp Sea Salt
  • 1 Jalapeño Pepper, Halved with seeds removed
  • 1 Large Garlic Clove

To create the salsa, remove husks and stems from tomatillos. Remove the stems from the tomatoes Place the tomatillos and tomatoes on a grill, grill pan or under the broiler. Grill or or broil about 7 minutes or until slightly blackened on each side, turning occasionally. Place tomatoes and tomatillos along with the remaining ingredients in a food processor and pulse until coarsely chopped.

No. 2 : Kitchen Scoop

A tomatillo may look like a tomato – but it is a relative of the cape gooseberry. Peel back the inedible brown husk and look for bright green color, the vivid green will ensure bright tart flavor for your salsa!

No. 3 : Clever Idea

Our favorite tortilla in the healthy kitchen? El Milagro, because its made of ONLY corn, water and lime. That’s it! El Milagro can be found in local markets and grocery stores – these yummy and better-for-you tortillas  are worth seeking out!

No. 4 : Cheers

Burgans Albarino
Rias Baixas, Spain
About $15.00

A slightly spicy salsa with green veggie notes from the tomatillos is the perfect pair for a Spanish Albarino. Rias Baixas (ree-ahs-buy-shuss) is the region this crisp bright peachy tasting wine hails from. One of the most widely planted grapes in this part of Spain, its a fun change of flavor from the same old Chardonnay or Pinot Grigio.

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