Title: Cajun shrimp tacos with tomatillo salsa
 Categories: Main dish, Shellfish
      Yield: 8 Servings
 
MMMMM----------------------CHILI SOUR CREAM---------------------------
      2 c  Sour cream
      2 ts Chili powder
    1/2 ts Cayenne pepper

MMMMM---------------------------SALSA--------------------------------
    3/4 lb Tomatillos,* husks removed,
           -rinsed, quartered (about 3
           -cups)
    1/2 c  Coarsely chopped unpeeled
           -green apple (such as Granny
           -Smith)
      2 tb Coarsely chopped fresh basil
      2 tb Coarsely chopped fresh mint

MMMMM---------------------------SHRIMP--------------------------------
  1 1/2 ts Chili powder
  1 1/2 ts Paprika
      2 lb Uncooked medium shrimp,
           -peeled, deveined
      2 tb Olive oil
      1 tb Minced garlic
     16    Purchased taco shells
      1 lg Bunch watercress, trimmed
      2    Avocados, peeled, pitted,
           -cubed
 
  *A green tomato-like vegetable with a paper-thin husk. Available at
  Latin American markets and some supermarkets.
  
  For Sour Cream: Whisk all ingredients in medium bowl to blend. Season
  with salt. (Can be made 1 day ahead. Chill.)
  
  For Salsa: Finely chop tomatillos, apple, basil and mint in food
  processor. Transfer to small bowl. Season to taste with salt. (Can be
  prepared 6 hours ahead. Let stand at room temperature.)
  
  For Shrimp: Combine chili powder and paprika in large bowl. Add
  shrimp; toss to coat. Let stand 5 minutes. Heat oil in heavy large
  skillet over high heat. 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 small bowl.
  
  Preheat oven to 350°F. Arrange taco shells on heavy large baking
  sheet. Bake until hot, about 8 minutes. 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.
  
  Bon Appétit June 1996