Shrimp Tacos with SweetPotato Tomatillo Mole


  • 1/2 pound shrimp
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • 1 tablespoon chopped cilantro
  • 1 teaspoon minced, seeded jalapeño
  • 2 medium NC sweet potatoes
  • 1/2 pound tomatillos
  • 1-2 tablespoons minced, seeded jalapeños
  • 1/2 cup minced onions
  • 3 tablespoons minced garlic
  • 1/4 cup lime juice
  • salt to taste
  • 1/3 cup chopped cilantro
  • Tomato & Avocado Salsa Recipe
  • 8 taco shells


Peel and devein shrimp. Heat oil in sauté pan and cook shrimp until just opaque. Remove from pan and mix with lime juice, cilantro and 1 tsp. jalapeño. Keep chilled.

Sweet Potato Tomatillo Molé
Cook sweet potatoes in boiling water until softened. Peel and mash; set aside.

Remove husks from tomatillos and quarter. Combine with 1-2 tbsp. jalapeños, onion, garlic and lime juice in a medium saucepan. Cover and cook over medium heat 5 minutes.
Pour mixture into a blender or food processor; add cilantro and salt and purée. Strain through a coarse strainer. Combine with mashed sweet potato. Add more salt and lime juice if necessary and set aside.

Tomato & Avocado Salsa

  • 1 cup chopped fresh tomato
  • 1 avocado, peeled and diced
  • 3 scallions, chopped
  • 2 tablespoons chopped cilantro
  • 2 tablespoons lime juice
  • 2 tablespoons minced seeded jalapeños
  • salt and pepper to taste

Combine all ingredients in a medium bowl and refrigerate.

Heat tacos in low oven until warm. Spread molé inside taco. Fill with shrimp mixture, top with salsa and serve.