Total Time: 20 minutes
1 12oz. can tomatillos, drained
1 4oz. can diced green chiles (mild or hot)
1/2 fresh lime, juiced
1 tablespoon olive oil
1 onion, finely chopped
3 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1 teaspoon salt
1 30oz. can Teasdale White Hominy, drained and rinsed
1 cup fresh or frozen corn
1 pound medium shrimp, shelled and deveined
½ cup crumbled cotija cheese
1/4 cup coarsely chopped cilantro
1 small avocado, coarsely chopped
6 large flour tortilla shells
Place tomatillos, green chiles and lime juice into a blender or food processor, puree until smooth.
Meanwhile, heat the olive oil in a large saucepan. Add the onion and cook over moderately high
heat, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, cumin, coriander,
oregano and 1 teaspoon salt and cook until the garlic is fragrant, about 1 minute.
Add the tomatillo puree, hominy, corn and shrimp and simmer until the shrimp are pink and just
cooked through, about 5 minutes. Divide shrimp mixture, cotija cheese, cilantro and avocado.
between 6 large flour tortillas. Wrap and serve.
Nutritional Information (amount per serving): Calories 578, Fat 27.5g, Protein 32.5g,
Carbohydrates 53g, Fiber 8g.