Have Dessert First

I could have called this dish “green shrimp tacos” with all the green taco toppings we had, including the tomatillo chile salsa. I’ve had a CSA share with Potomac Vegetable Farms for several years, but this is the first time I remember getting tomatillos, so I was thrilled! I love tomatillo salsa verde and thought shrimp tacos would be great with it. I was right. The bold flavors in these grilled shrimp tacos and tomatillo salsa marry well together—they were absolutely delish!

To make the salsa, I adapted Tyler Florence’s Roasted Tomatillo Chile Salsa recipe and used the tomatillos, onion, and garlic from my CSA share. I made my salsa spicy by keeping the seeds and ribs in the jalapeño pepper, but if you prefer a milder salsa, simply remove them before roasting. To grill the shrimp, you can either thread them on skewers or use a grill pan (we used something like this Weber grill pan).

Ingredients:

Salsa:

4 medium tomatillos, husked

1 small white or yellow onion, cut into quarters

2 large garlic cloves, peeled

1 jalapeño, stem removed

1 teaspoon ground cumin

1/4 cup chopped cilantro

1 teaspoon lime juice

1 tablespoon honey

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Shrimp Tacos:

2 tablespoons canola oil

2 tablespoons honey

1/4 cup fresh lime juice

Zest of 1 lime

1 teaspoon chopped fresh cilantro

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 pound uncooked jumbo shrimp (31-40 count), peeled and deveined, tails removed

8 flour tortillas

Toppings:

Lettuce or cabbage, shredded

Bacon

Avocado

Cilantro, chopped

Radishes, thinly sliced

Shredded cheese

Diced tomatoes

Green onion, thinly sliced

Sour cream

Hot sauce

Directions:

To make the tomatillo chile salsa: Preheat the oven to 400 degrees F. On a baking tray lined with parchment paper, roast the tomatillos, onion, garlic and jalapeños for 12 to 15 minutes.

Transfer the roasted vegetables and any juices to a food processor. Add the cumin, cilantro, lime juice, honey, salt, and pepper. Pulse the mixture until well combined but still chunky.

To make the grilled honey-lime shrimp tacos: In a medium size bowl, whisk together the oil, honey, lime juice, zest, cilantro, salt, and pepper. Add the shrimp and toss to coat with the marinade. Let it sit for 30 minutes.

Meanwhile, preheat grill to medium-high heat. Grill the shrimp for 2 to 3 minutes, then flip for another 1 to 2 minutes on the other side before removing from the heat.

Divide the shrimp among the tortillas and garnish with toppings of choice.

For Tomatillo Chile Salsa:

Servings: 8

Serving size: about 1/4 cup

For Grilled Honey-Lime Shrimp Tacos:

Servings: 8

Serving size: 1 taco

(Nutritional Facts below do not include taco toppings.)

Nutrition Facts for Tomatillo Chile Salsa

Nutrition Facts for Grilled Honey-Lime Shrimp Tacos