Shrimp Tacos with Roasted Tomato Salsa

Shrimp Tacos with Roasted Tomato Salsa

For the roasted tomato salsa :

• 1 cup cherry tomatoes 

• 1/4 cup green onions 

• 1/2 red onion 

• 4 cloves garlic 

• Jalapeno optional (or hot sauce) 

• kosher salt

• 1 Tbs. neutral oil

For the slaw :

• 1 cup juiliend radishes 

• 1 cup thinly sliced cabbage 

• Juice of half a lime

• Pinch of kosher salt

For the shrimp :

• 1 lb peeled and deveined shrimp 

• 1 tsp. Onion powder 

• 1 tsp garlic powder 

• 1 tsp ground cumin 

• 2 tsp. Smoked paprika 

• kosher salt

• 1 tbs. Neutral oil 

Serve with avocado, lime wedges, and tortillas

Preheat oven to 425 

In a small bowl toss together the tomatoes, green onions, red onion, garlic, pinch of salt and oil.

Pour into oven safe pan and roast for 20 minutes. Turn on broil and broil for 5 minutes until the edges of the tomatoes are charred. Remove and let cool. Once cool place mixture in a blender and blend until smooth. Taste for salt and add hot sauce if desired and lime juice or water if needed t thin it out.

While the salsa roasts toss together the radishes and cabbage along with lime juice and salt. Set aside 

Place the shrimp in a large bowl. Toss with onion powder, garlic powder, cumin, smoked paprika, large pinch, and oil and toss well. 

Using the same pan as the roast tomatoes, add the shrimp and roast for 5 minutes or until opaque and translucent. 

Assemble tacos by placing a spoonful of the shrimp in a tortilla. Top with slaw and a drizzle of the salsa. Garnishwith avocado and cilantro if you have it. 

Makes 4 servings.