Smokey grilled shrimp, tangy lime and spicy salsa make this summer taco delicious and satisfying. Continue your journey to a healthy lifestyle keeping it light and using the freshest ingredients. Grow your own herbs -- plant cilantro, basil, parsley, rosemary in patio pots and remember to support local farmstands and markets.
1/2 cup spring water
1/2 pound tomatillos, husked, rinsed, quartered
1/2 sweet onion, quartered
1 jalapeño, chopped
2 garlic cloves, minced
1/4 cup chopped fresh cilantro
1 tablespoon lime juice
2 dozen medium shrimp, raw, shelled, deveined, remove tails
1 tablespoon olive oil
1/4 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon Bragg Organic SPRINKLE herb & spice seasonings
Sea salt, black pepper
Pinch of crushed red pepper flakes, optional
Wooden skewers, soak in water for 30 minutes (before threading shrimp)
6 - 8 corn tortillas, warm
Shredded lettuce, sliced radish
2 ripe avocados, diced
Low fat crumbled feta2 limes cut into wedges
In a medium saucepan, add water, combine tomatillos, onion, jalapeño and garlic; bring to a boil.
Transfer to a food processor or blender and blend until smooth. Pour into a bowl, stir in cilantro and refrigerate for at least 1 hour.
In a large bowl, toss shrimp with olive oil, paprika, cumin, SPRINKLE, salt and pepper, crushed red pepper flakes; let sit in marinade only while the grill heats up (5-6 minutes). Thread the shrimp onto wooden skewers. Spray cold grate of grill with olive oil
Light the grill with a medium flame and when heated, place skewers on grill, cook for about 3-4 minutes per side until shrimp are not opaque. Remove shrimp and transfer to a plate.
Wrap 2 - 3 tortillas at a time, loosely in foil and place on grill for 5 to 6 minutes to warm; remove from grill, keep wrapped.
Set up a serving station so each person can assemble their own tacos with: warm tortillas, shrimp and garnish with shredded lettuce, sliced radish, avocado, salas verde, a squeeze of fresh lime and a sprinkle of cheese.