Wednesday, May 26, 2010
I've written before about our Wednesday night smile meals and our attempt to introduce our son to eating fish. We've had no success and have decided to not push as hard for fear of turning him totally off something we hope he will some day come to enjoy.
That said, Nancy and I plan to continue with our Wednesday night traditions. We recently had lunch at V. Picasso in Urbana and Nancy had the shrimp tacos. I got a taste and we both loved them so I tried to recreate them. I combined what I remembered with a recipe from FoodNetwork.com.
The chipotle coated shrimp paired incredibly well with the tangy salsa to create a wonderful, fresh flavor. I loved that it had none of the Americanized requirements of Mexican food--i.e. it wasn't fried and covered in cheese sauce. Two tacos worked out to only 268 calories with 6 grams of fat and 4 of fiber.
Shrimp Tacos with Avocado Salsa Verde
Makes 4 servings
Avocado Salsa Verde
1 small onion, quartered
1 jalapeno, stem and seeds removed
2 cloves garlic
4 medium tomatillos, husked, rinsed and chopped
1/2 Avocado, chopped
1 teaspoon kosher salt
1/4 cup fresh cilantro, chopped
1 teaspoon olive oil
1/2 teaspoon chipotle powder
1/2 teaspoon kosher salt
1 pound shrimp
1 cup shredded lettuce
8 white corn tortillas
Put the onion, jalapeno and garlic in a food processor and chop until very fine. Add tomatillo and avocado and pulse until just blended, but still chunky. Pour into a small bowl and stir in cilantro.
Heat a grill (I prefer cast-iron) over medium-high heat. In a large bowl, mix oil, chipotle powder, salt and shrimp. Stir to coat. Grill the shrimp until translucent, turning once, only a minute or two a side.
Remove shrimp from the grill and add tortillas, grilling several minutes a side until slightly charred, but still foldable.
Top each tortilla with 1/4 cup shredded lettuce, 2 tablespoons salsa and 2 ounces of shrimp.
I served ours with refried beans topped with a little light cheese.
Deal of the Day: To keep greens fresh longer, rinse them, dry them with a salad spinner, wrap in paper towel and keep in a plastic bag in the crisper. This 5-quart salad spinner is on sale at Amazon.