Looking for a new twist on taco night? This tasty recipe for Shrimp-Tomatillo Tacos comes together in 20 minutes flat and also happens to be under 500 calories per serving&mdash;though you&rsquo;d never know that after tasting it. In the recipe, shrimp are saut&eacute;ed with fresh tomatillos, diced onion, garlic, and serrano chile, and smoky seasonings (cumin and ancho chile pepper) to make a boldly-flavored filling to serve in lightly charred corn tortillas. If you&rsquo;re not familiar with fresh tomatillos, they are usually sold by the pound in your supermarket&rsquo;s produce section. Tomatillos have papery husks that can peeled off and removed easily, exposing the squatty green fruit inside. Similar to green tomatoes, they have a bright, acidic flavor, and soften when cooked. We recommend serving these Shrimp-Tomatillo Tacos with shredded cabbage, sliced radishes and scallions, and chopped cilantro, but you can use any toppings you like&mdash;diced avocado, queso fresco, or dollops of sour cream all would be delicious additions as well. Or you can set out a platter of taco toppings and let everyone around the table choose their favorites. Make sure to warm the tortillas before you assemble the tacos. Whether you use the microwave, a skillet, the oven, or pass them over an open flame, store bought tortillas always need to be warmed up before you eat them. Try these Shrimp-Tomatillo Tacos and you&rsquo;ll be impressed by how quickly and easily this dish comes together and how just a few ingredients can pack such a flavorful punch.

Shrimp-Tomatillo Tacos

olive oil

white onion

tomatillos,

serrano chile,

garlic cloves, minced

shrimp

salt

cumin

ancho chile powder

lime juice

(6-inch) corn tortillas,

Shredded cabbage, sliced radishes and scallions, chopped cilantro

Heat oil in a large skillet over medium-high. Add onion, tomatillos, serrano, and garlic. Cook, stirring often, 7 to 8 minutes.


Stir in shrimp, salt, cumin, and chile powder. Cook, stirring often, until shrimp are cooked through, 3 to 4 minutes. Stir in lime juice. Serve in tortillas with toppings.


Simple and amazing.  One change was to use 1 tsp salt instead of 1 1/2 tsp of salt.  Also I added 1/2 cup water before I added shrimp to give it a bit more liquid.  We ate them with flour tortillas, cabbage, avocados, radishes, cilantro, and pico de gallo.  Next time I will omit the cabbage.  It is good over rice to make a shrimp tomatillo bowl.

shrimp-tomatillo tacos

Total: 20 minutes

Servings: 4

Cost: $13.21 /serving

Author : Robby Melvin

Ingredients

Instructions

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