Roasted Tomatillo Shrimp Tacos Recipe

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.

Printable Recipe

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