Los Cabos BBQ Shrimp Tacos

Los Cabos Mexican Restaurant Recipe

Makes 8

Avocado Salsa
1 small onion, quartered
1 jalapeno, quartered, no seeds
1 garlic clove, minced
4 medium tomatillos, husked, rinsed, and chopped
1/2 avocado, peeled, seeded, and cut into chunks
1 1/4 teaspoons salt
1/4 cup loosely packed fresh cilantro leaves, chopped

1 tablespoon olive oil
1 teaspoon chipotle powder
1 teaspoon salt
1 pound medium shrimp (about 20), peeled and deveined
8 corn tortillas
1 bag Shredded Mexican cheese mix
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 the grill to medium high. Mix the olive oil, chipotle and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp about 1 1/2 to 2 minutes on each side.

Grill tortillas, about a minute per side. Sprinkle with cheese on top side and wait about 20 seconds before removing from the grill. Spoon salsa on the tortilla on top of melted cheese, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve with a lime wedge on the side.

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