Seared shrimp tacos are topped with a homemade roasted tomatillo sauce, citrusy slaw and cheese. A fantastic meal! 
Growing up in Vancouver, I was surrounded by an eclectic and extensive array of ethnic restaurants. You name the ethnic food, Vancouver had a restaurant to curb the cravings. That is, unless you yearned for good, authentic Mexican food. Then you were out of luck. There were a couple of quasi-Mexican restaurants that served such specialties as nachos and from-the-bucket slushy margaritas. We were a deprived and undereducated bunch when it came to the cuisine of our neighbor far to the south. In fact, the closest I came to authentic Mexican food was a wild taxi ride through the streets of Tijuana on a day trip from San Diego.
When I married my husband, lover of all food Mexican, I realized it was time to venture beyond jalapeño peppers and refried beans. The best thing he did to help me along this culinary road, though perhaps a little self-serving (I'm not complaining in the least), was to buy me a copy of Rick Bayless' Mexican Kitchen. My first foray into the world of ancho chiles and moles was when I made Rick Bayless' Smoky Peanut Mole Recipe with Pork Tenderloin for my husband's fortieth birthday. It was nothing short of spectacular. This tomatillo sauce, which I altered slightly, has become another one of our favorites. Paired with spicy grilled shrimp and a sweet-tart slaw, and wrapped in a warm corn tortilla, it makes a colorful and flavorful meal.
How to make shrimp tacos
The tomatillo sauce
Preheat the broiler. Husk and wash 8 to 9 medium tomatillos.
Line a large baking sheet with foil and place the tomatillos on it, along with jalapeño pepper and unpeeled garlic cloves.

Place the baking sheet under the broiler and cook until the tomatillos begin to blacken and start releasing some of their juices. Remove the baking sheet from the oven and let cool until the tomatillos are cool enough to handle.

Place the tomatillos into the bowl of a food processor or blender. Squeeze the roasted garlic into the processor. Heat olive oil in a large skillet over medium heat. Add the diced white onion. Cook, stirring frequently, until the onion is browned, about 10 minutes. Add to the tomatillo mixture.

Pulse a couple of times to combine. Cut the jalapeño pepper into pieces and add a little bit at a time, pulsing and tasting after each addition, until the heat is at the desired level. Remember that the heat will begin to intensify when the mixture is simmered. The sauce should be a purée, but with some chunks of tomatillos.
Wipe out the skillet, turn the heat to medium-high, and add 2 teaspoons olive oil. Drip a small amount of the tomatillo mixture into the pan. If it sizzles loudly, the pan is ready. Add the rest of the mixture and, stirring constantly, cook until the mixture thicken and darkens.

Stir in chicken broth, bring to a boil, then reduce heat to medium and let the mixture simmer vigorously until it coats the back of a spoon, about 10 minutes.
The slaw
Thinly slice red cabbage and place in a medium bowl along with the chopped cilantro. In a small bowl, whisk together 2 lime juice, honey, and a pinch of salt. Toss the cabbage mixture withe the dressing.
The tortillas
Wrap 8 corn tortillas in a heavy kitchen towel and place in a steamer set over boiling water.
Cover with a lid and let boil for 1 minute. Remove the pot from the heat and, leaving the lid on, let the tortillas rest for 15 minutes.
The shrimp
Peel and devein 24 large shrimp. In a medium bowl, combine avocado oil, ground coriander, chili powder, ground cumin and kosher salt. Toss the shrimp in the marinade.
Heat a large grill pan or skillet over medium-high heat. Add the shrimp and cook until just cooked through, 1 to 2 minutes per side. Do not overcook or the shrimp will become rubbery.
Assembling the tacos
Place two tortillas on each plate. Spoon about ¼ cup slaw on each tortilla, and top each with 3 shrimp, a generous dollop of tomatillo sauce, and 1 tablespoon cojita cheese (you could substitute feta cheese). Serve.

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Roasted Tomatillo Shrimp Tacos
Ingredients
The tomatillo sauce
- 8-9 medium tomatillos husked and rinsed
- 1 jalapeño pepper stem removed
- 3 garlic cloves unpeeled
- 3 teaspoons olive oil divided or avocado oil
- ½ large white or yellow onion cut into ¼-inch dice
- 1 ½ cups chicken broth
The slaw
- 2 cup thinly sliced red cabbage
- ¼ cup chopped cilantro
- 2 teaspoons fresh lime juice
- 2 teaspoons honey or agave nectar
- Pinch of kosher salt
Other
- 8 corn tortillas
- ½ cup crumbled cotija cheese or queso fresco (or feta cheese in a pinch)
The shrimp
- 24 large shrimp peeled & deveined
- 1 tablespoon avocado oil or other neutral oil
- 1 teaspoon chili powder
- ¾ teaspoon ground coriander
- ¾ teaspoons ground cumin
- ½ teaspoon kosher salt
Instructions
The tomatillo sauce
- Preheat the broiler. Line a large baking sheet with foil and place the tomatillos on it, along with jalapeño pepper and garlic cloves. Place the baking sheet under the broiler and cook until the tomatillos begin to blacken and start releasing some of their juices.
- Remove the baking sheet from the oven and let cool until the tomatillos are cool enough to handle. Place the tomatillos into the bowl of a food processor or blender. Squeeze the roasted garlic into the processor.
- Heat 1 teaspoon olive oil in a large skillet over medium heat. Add onion and cook, stirring frequently, until the onion is browned, about 10 minutes. Add to the tomatillo mixture. Pulse a couple of times to combine. Cut the jalapeño pepper into pieces and add a little bit at a time, pulsing and tasting after each addition, until the heat is at the desired level. Remember that the heat will begin to intensify when the mixture is simmered. The sauce should be a purée, but with some chunks of tomatillos.
- Wipe out the skillet, turn the heat to medium-high, and add 2 teaspoons olive oil. Drip a small amount of the tomatillo mixture into the pan. If it sizzles loudly, the pan is ready. Add the rest of the mixture and, stirring constantly, cook until the mixture thicken and darkens. Stir in chicken broth, bring to a boil, then reduce heat to medium and let the mixture simmer vigorously until it coats the back of a spoon, about 10 minutes. Set aside.
The slaw
- Place the cabbage in a medium bowl and add cilantro. In a small bowl, whisk together lime juice, honey, and a pinch of salt. Toss the cabbage mixture with the dressing.
The tortillas
- To soften the tortillas, they can be steamed, microwaved briefly or seared. My favorite method is to heat them on a cast-iron grill pan or in a cast-iron skillet over medium-high heat. Cook on each side until there are light brown marks on each side of the tortilla. Wrap gently in a towel to keep warm.
The shrimp
- Place the shrimp in a medium bowl. Add the avocado oil, ground coriander, chili powder, ground cumin, and kosher salt. Toss to coat the shrimp.
- Heat a large grill pan or skillet over medium-high heat. Add the shrimp and cook until just cooked through, 1 to 2 minutes per side. Do not overcook or the shrimp will become rubbery.
Assemble the tacos
- Place two tortillas on each plate. Spoon about ¼ cup slaw on each tortilla, and top each with 3 shrimp, a generous dollop of tomatillo sauce and 1 tablespoon cojita cheese. Serve.
Notes
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.







Perry
This would be great if I could print the recipe.
Dara
The printable recipe card has been added. I hope you enjoy the recipe!
Julie
This was so good, just a great combination of flavors! The only time consuming part was the tomatillo sauce. I will definitely make again and would consider making extra sauce to freeze.
Mother Rimmy
I'm with your husband, I love Mexican food. This dish is right up my alley!
Chez Us
Dara, your tacos look and sound amazing. I love tacos that have simply ingredients and not gobs of guac, cheese, lettuce, tomatoes, etc... ever since we had really Mexican tacos in Sayulita, I have made them just as you have. I will definitely being trying out this tomatillo sauce, sounds (and looks) delicious!