Roasted Habanero and Tomatillo Shrimp Tacos
Tangy, spicy, smoky, and fresh- these habanero and tomatillo shrimp tacos are simple, full of delicious ingredients, and crazy healthy!
Servings: 8
Calories: 260kcal
Ingredients
- 6 to matillos cut into 1/4ths, with husk removed and rinsed well.
- 4 habanero peppers
- 2 tbsp grapeseed oil
- 1 onion diced
- 1 bell pepper sliced into thin strips
- 1 zucchini quartered lengthwise then cut into small chunks
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp garlic powder
- ½ tsp paprika
- 1 can black beans preferably with lime
- 1 lb shrimp deveined with shell and tail removed
- ½ cup shredded cabbage
- ¼ cup diced green onion
- 8 corn tortillas
Instructions
- In a large, heavy pan, heat tomatillos and habaneros until lightly scorched on all sides, about 15 minutes.
- Remove tomatillos and peppers, and dice (habaneros might burn skin, use gloves).
- Add grapeseed oil to pan, and heat until shimmery.
- Add diced tomatillos and habaneros back to pan with diced onion.
- Let brown and reduce until sauce is a warm caramel color.
- Add peppers to pan, let brown and soften.
- Add spices and mix well.
- In hot griddle pan, add tortillas one by one to soften.
- Add shrimp to taco mix with beans, cook until shrimp is pink and opaque.
- Remove from heat, and fill warm tortillas wish taco mix.
- Garnish with shredded cabbage and diced green onion.
Nutrition
Serving: 1g | Calories: 260kcal | Carbohydrates: 34g | Protein: 20g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Cholesterol: 120mg | Sodium: 788mg | Fiber: 8g | Sugar: 4g