Spicy, smoky shrimp and a homemade tomatillo salsa combine in these flavor-packed summer tacos.
Ingredients
7 skewers
2 cloves peeled garlic
1 medium lime
1/2 teaspoon chipotle chile powder
1 1/2 pounds extra-jumbo raw shrimp (16 to 20 per pound), peeled and deveined
1/4 small head green cabbage
1/4 small red onion
4 medium red radishes
2 serrano peppers
1/4 bunch fresh cilantro
2 tablespoons vegetable oil, plus more for the grill
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 (6-inch) corn tortillas
1/4 cup Mexican crema or sour cream
12 ounces tomatillos (about 6)
1/2 large yellow onion
1 1/2 medium jalapeño peppers
3 cloves unpeeled garlic
1 1/2 teaspoons vegetable oil, plus more for the grill
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Instructions
If using wooden skewers, soak 7 skewers in water for 30 minutes.
Mince 2 peeled garlic cloves and place in a large bowl. Finely grate the zest of 1 medium lime into the bowl, add 1/2 teaspoon chipotle powder, and stir to combine. Pat 1 1/2 pounds peeled and cleaned extra-jumbo shrimp with paper towels. Add them to the bowl and toss to combine. Refrigerate while you prepare the toppings and salsa.
Prepare the following toppings, placing them all on a serving platter or in separate bowls: Thinly slice 1/4 small head green cabbage until you have about 2 cups. Thinly slice 1/4 small red onion (about 1/2 cup). Thinly slice 4 radishes (about 3/4 cup) and 2 serrano peppers into rounds (about 1/4 cup). Cut the zested lime into wedges. Pick 1/4 cup fresh cilantro leaves from 1/4 bunch cilantro. Refrigerate until ready to serve. Pick 1/2 cup more cilantro leaves and tender stems and add to a blender for the salsa.
Heat an outdoor grill for direct, medium-high heat. Meanwhile, prepare the following, adding them to the same large bowl: Peel any papery husks from 12 ounces tomatillos, then rinse and pat dry. Peel 1/2 large yellow onion. Trim and cut 1 1/2 jalapeños in half lengthwise so that you have 3 pieces. For a less spicy salsa, cut out and remove the membranes and seeds. Add 3 unpeeled garlic cloves and 1 1/2 teaspoons vegetable oil to the bowl and toss to coat. Thread the garlic cloves onto one of the skewers.
Thread the shrimp onto the remaining skewers, threading each one in two places and arranging them so they are just touching. Place on a baking sheet. Brush the shrimp on both sides with 2 tablespoons vegetable oil and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
When the grill is ready, scrape the grates clean. Oil the grill grates with a paper towel dipped in vegetable oil. Place tomatillos, onion, jalapeños, and garlic skewer on the grill (reserve the bowl). Cover and grill until dark grill marks appear, about 4 minutes. Flip, cover, and grill until dark grill marks appear on the second side and the tomatillos start to soften, 4 to 6 minutes more. Transfer everything to the reserved bowl.
Transfer the tomatillos and jalapeños to the blender. Peel the garlic and chop off the root of the onion. Add both to the blender, add 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper, and blend until smooth. Transfer to a serving bowl.
Scrape and oil the grill grates again. Place the shrimp on the grill, cover, and grill until lightly charred on the bottom, 2 to 2 1/2 minutes. Flip the skewers and grill until the shrimp are just cooked through, about 2 minutes more. Transfer to a clean plate or baking sheet.
Place 8 tortillas in a single layer on the grill and grill until tender and pliable, 30 seconds to 1 minute per side. Stack on a plate and cover with a kitchen towel or aluminum foil to keep warm. Remove the shrimp from the skewers.
Place the toppings, salsa, tortillas, shrimp, and 1/4 cup Mexican cream on the table. To assemble the tacos, spoon some salsa and crema onto a tortilla. Add 3 shrimp and top as desired.
