I love shrimp, I love tacos, I love beer and I love cooking for my lady. Love, your boy Man Chef.
Shrimp Tacos with Avocado Salsa
- 1 small onion, quartered
- 1 jalapeno, quartered, seeds optional
- 1 garlic clove, smashed
- 4 medium tomatillos, (about 8 ounces) roasted* and coarsely chopped
- 1/2 ripe Hass avocado, peeled, seeded, and cut into chunks
- 1 1/4 teaspoons kosher salt
- 1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
- 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 indoor or outdoor grill to medium-high. We used our Cuisinart Griddler. 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 (we do ours on our gas stove). (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.
*How to roast tomatillos
- Preheat oven to broil.
- Peel off the outer brown skin that wraps the tomatillos and discard. Rinse the tomatillos and slice them in half.
- Slice the tomatillos in half through the horizontal center (not up and down) and arrange on a large baking dish. Spray with oil.
- Bake about 8 minutes, then flip the tomatillos. Bake another 5 minutes until skin side is blistering.
- Remove, cool and peel.
NOTE: The tomatillos will be very soft at this point, so peel directly over your mixing bowl. Also, if you prefer to bake instead of broil, preheat oven to about 400 degrees, then bake about 20 minutes. Then proceed. They will not char, but they will be just as good.
Courtesy of Bobby Flay
- 1 large jicama, julienned
- 2 large carrots, julienne
- 1 cup red onion, finely sliced
- 1/2 red pepper, julienned
- 1/2 yellow pepper, julienned
- 1 tomato, julienned
- 1/4 cup fresh lime juice
- 1/4 cup red wine vinegar
- 1 teaspoon honey
- 2 tablespoons olive oil
- Pinch of cayenne
- Salt and freshly ground pepper
- 2 tablespoons chopped cilantro
Combine jicama, carrots, red onion, both peppers, tomato in a medium bowl. Whisk together the lime juice, vinegar, honey, olive oil and cayenne and season with salt and pepper to taste. Add the cilantro and let sit for 30 minutes.
Serve it all up with a cold beer, of course.