Shrimp Tacos

How to make Shrimp Tacos Recipe

4 SERVINGS

For the Green Chile Sauce:
16 ounces Tomatillos (about 8) husked
2 tablespoons Shallots, chopped
2 Garlic cloves, chopped
1 cup Poblano or Anaheim chiles, roasted, peeled, chopped
1/4 cup Cilantro, chopped
1 Jalapeno chile, seeded, chopped
1 tablespoon Lime juice
As needed Water
To taste Salt
1/4 cup Vegetable oil

For the Tacos:
8 Corn tortillas, prepared
1 cup Onion, 1/4 inch (.6 cm) dice
1/2 cup Green bell pepper, julienned
1/2 cup Red bell pepper, julienned
1 Garlic clove, minced
1 Serrano chile, finely diced
16 Shrimp, peeled, cleaned (16–20 count)
2 cups Iceberg lettuce, shredded

Method:
Blanch half the tomatillos in boiling water for 1 minute. Cool quickly.

Puree with remaining sauce ingredients in a blender. Add water to achieve the desired consistency. Adjust seasoning. Set aside.

Heat the oil to 375°F (190°C) and fry the tortillas. While tortillas are still pliable, fold one half over the other not too tightly as there should be an opening of about 2 inches (5 cm) between the halves at the top. Turn as the tortillas become crisp to make sure they are done on both sides and at the fold in the bottom. (It may be necessary to insert tongs in the middle to keep them from closing up.The result should be a crisp, U-shaped cup.)

Drain on paper towels, and keep warm.

Reheat the oil and add the onion, peppers, garlic, and chile. Cook until limp but not soft.

Add the shrimp and cook until firm, approximately 2 minutes.

Place the mixture in the tortillas.

Top with warm sauce and fill with lettuce.