Spicy Shrimp Tacos with Tomatillo Salsa

photo courtesy of Cooking Light

These shrimp tacos were a nice alternative to a regular fish taco, the fresh tomatillo salsa is a great addition too!

Ingredients:

Serves 4

Shrimp:

• 1 tsp. chili powder
• 1/2 tsp. group red pepper
• 1/4 tsp. salt
• 3 garlic cloves, minced or crushed
• 1 pound medium shrimp, peeled and deveined (you can also by the pre-cook frozen shrimp)
• 2 tsp. EVOO

Salsa:

• 1/2 lb. tomatillos, coarsely chopped
• 1/2 cup chopped red onion
• 1/3 cup sour cream
• 2 tbsp. chopped fresh cilantro
• 2 tbsp. cider vinegar
• 1 tbsp. lime juice
• 1 tsp. sugar
• 1/4 tsp. salt
• 1 avocado, peeled and pitted
• 1 serrano chile, seeded and chopped
• 6 inch corn tortillas

Directions:

1. To prepare shrimp, combine first 5 ingredients in a bowl. Refrigerate 30 minutes. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp; saute 4 minutes or until done if using raw shrimp.
2. To prepare salsa, place tomatillos and next 9 ingredients (through serrano chile) in a food processor (or blender); process until smooth.
3. Warm tortillas according to package directions. Divide shrimp evenly among tortillas (I made 2 tacos for the 4 people I was serving, total of 8). Top each with salsa; serve with corn, rice and/or beans on the side!