Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
These tacos come together so wonderfully in part because of the vibrant, contrasting colors of the salsa and shrimp. The jalapeños and chili powder transform otherwise simple shrimp tacos.
You can easily control the heat by removing the seeds from the peppers or omitting a pepper, and reducing the amount of chili powder. I tend towards the spicier side, but the shrimp is equally intriguing with a sweet peppadew salsa.
1 avocado, cut into chunks
4 tomatillos, husked and roughly chopped
1 small red onion, roughly chopped
2 small jalapeños, chopped
1 clove garlic, crushed
1 teaspoon salt
⅓ cup cilantro leaves
1 pound medium shrimp
1 tablespoon chili powder
1 teaspoons salt
1 teaspoon pepper
2 tablespoons olive oil
8 corn tortillas
Cilantro and limes for garnish
Combine the onion, jalapeño, and garlic in a food processor or blender until finely chopped. Add tomatillos, avocado, cilantro, and salt and pulse 4-5 times. Transfer to a bowl and set aside.
Mix olive oil, chili powder, salt and pepper in a large bowl. Add shrimp and toss until evenly coated. Add half shrimp to a large, heated pan. Cook about 2 minutes per side. Repeat with the remaining shrimp.
For crispier tortillas, grill directly over stovetop until lightly charred or wrap in a damp towel and microwave for about 30 seconds. Keep tortillas covered until ready to serve.
Spoon salsa onto each tortilla and top with 3-4 shrimp and cilantro. Serve 1 lime wedge for each two tacos.