Roasted Tomatillo Shrimp Tacos
Seared shrimp tacos are topped with a homemade roasted tomatillo sauce, citrusy slaw and cheese. A fantastic meal!
Servings: 4 Servings
Calories: 329kcal
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
Sauce adapted from Rick Bayless' Mexican Kitchen.
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 2tacos | Calories: 329kcal | Carbohydrates: 38g | Protein: 16g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 94mg | Sodium: 1363mg | Fiber: 6g | Sugar: 9g
