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Shrimp-Tomatillo Tacos Recipe

Name: Shrimp-Tomatillo Tacos
Total time: 20 min
Ingredients: 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

Southern Living

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.

Ingredients

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

Method

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.

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