Shrimp-Tomatillo Tacos


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—though you'd never know that after tasting it. In the recipe, shrimp are sautéed 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're not familiar with fresh tomatillos, they are usually sold by the pound in your supermarket'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—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'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, Black Bean-Corn Tacos, and Chicken-Bell Pepper Tacos
Photo: Johnny Autry; Prop and Food Styling: Charlotte L. Autry
Active Time:
20 mins
Total Time:
20 mins
4 serves


  • 2 tablespoons olive oil

  • 1/2 cup finely chopped white onion

  • 5 fresh tomatillos, husks removed, rinsed, patted dry, and diced

  • 1 serrano chile, seeded and chopped

  • 2 small garlic cloves, minced

  • 1 pound medium-size peeled and deveined raw shrimp

  • 1 1/2 teaspoons kosher salt

  • 1 teaspoon ground cumin

  • 1/2 teaspoon ancho chile powder

  • 1 tablespoon fresh lime juice

  • 8 (6-inch) corn tortillas, lightly charred

  • Shredded cabbage, sliced radishes and scallions, chopped cilantro


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

  2. 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.

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