Cajun Shrimp Tacos with Tomatillo Salsa
Chili Sour Cream
- 2 cups sour cream
- 2 teaspoons chili powder
- 1/2 teaspoon cayenne pepper
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons paprika
- 2 pounds uncooked medium shrimp, peeled, deveined
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 16 purchased taco shells
- 1 large bunch watercress, trimmed
- 2 avocados, peeled, pitted, cubed
- 3/4 pound tomatillos, husks removed, rinsed,quartered (about 3 cups)
- 1/2 cup green apple (such as Granny Smith), unpeeled, coarsely chopped
- 2 tablespoons fresh basil, coarsely chopped
- 2 tablespoons fresh mint, coarsely chopped
- 4 cups all-purpose flour (or 3 cups all-purpose
and 1 cup whole wheat)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup olive or vegetable oil
- 1 1/2 cups warm water (or enough to make the dough the right consistency)
- Chili Sour Cream: In a medium bowl, whisk all ingredients to blend. Season
with salt. (Can be made 1 day ahead. Chill.)
- Shrimp: In a large bowl, combine chili powder and paprika. Add shrimp; toss
to coat. Let stand 5 minutes.
- In heavy large skillet over high heat, heat the oil. Add garlic and sauté
until fragrant, about 1 minute.
- Add shrimp; sauté until opaque in center, about 5 minutes. Season with salt
and pepper. Transfer to a medium bowl.
- Reheat oven to 350 degrees F.
- Arrange taco shells on heavy large baking sheet. Bake until hot, about 8
- Place shells in napkin-lined basket.
- Arrange half of watercress on platter. Top with shrimp.
- Chop remaining watercress. Place in small bowl.
- Place sour cream, salsa, avocados and chopped watercress in separate bowls.
- Tomatillo Salsa: In a food processor, finely chop tomatillos, apple, basil
and mint. Transfer to small bowl. Season to taste with salt. (Can be prepared
6 hours ahead. Let stand at room temperature.)
- Flour Tortillas: In a large mixing bowl, combine the flour, baking powder,
salt, oil and half of the water. Mix together with your hands and continue adding
water into the dough until it forms a solid ball, but is not too sticky. If
necessary, add additional flour or water as needed.
- On a floured board, knead the dough for 5 minutes. Cut the dough in half
and then in half again, continuing the process until you have 8 equal portions.
Roll each piece into a ball, place them on a lightly floured surface, and cover
with a damp towel.
- Heat a griddle or cast iron pan to medium heat. Roll out the dough, one
piece at a time, to about 1/4-inch thickness. Place one round of dough on the
griddle and cook on each side for about 30 seconds. Take care that the griddle
is not too hot or the tortillas will scorch.
- Continue the process with the remaining 7 portions of dough.
Yield: 6 servings
8 large or 12 small tortillas
3 3/4 cups Tomatillo Salsa
Reprinted with permission from
the Sweet Basil Cooking School, Scottsdale,