Shrimp Tacos With Tomatillo Sauce

4.5 from 2 reviews

These shrimp tacos are bright, light and oh-so satisfying that you won’t be able to stop eating them!


  • 20 large shrimp (thawed, peeled and deveined)
  • 68 corn tortillas

For the tomatillo sauce:

  • 1/4 pound tomatillos (husked, rinsed and patted dry)
  • 1/4 cup onion (peeled and roughly chopped)
  • 1 small jalapeno (chopped – remove seeds if you don’t too much heat)
  • 1/8 teaspoon kosher salt

For the spicy mayo sauce:

  • 1/4 cup light mayonnaise
  • 1 tablespoon sriracha sauce
  • 1 teaspoon honey


  • 1/2 cup shredded purple cabbage
  • juice of 1 lime
  • a few cilantro sprigs to use as garnish
  • 1 avocado (peeled, pitted and sliced)


  1. Season the shrimp with salt and pepper and set aside.
  2. In a small sauce pan over medium heat, add tomatillos, onion, jalapeno and garlic for 5-7 minutes, until the tomatoes have soften. Turn the heat off and transfer the mixture in a blender.
  3. Blend until smooth (add 1-2 tablespoon water if the sauce is too thick) and transfer tomatillo sauce to a jar or tupperware container. Refrigerate for 15-30 minutes or until it’s time to use.
  4. Put ingredients for spicy mayo sauce in a bowl and mix until blended.
  5. In a mixing bowl, add shredded cabbage and lime juice and toss well. Set aside.
  6. Cook the shrimp over a grill or add 1 tablespoon olive oil to a pan over high heat. Cook on each side for 3-4 minutes, until cooked through.

Assembling shrimp tacos:

  1. Heat up two corn tacos (I warm them up in a pan for 10 seconds on each side) and layer them on top each other.
  2. Spread spicy mayo and add a few slices of avocado. Layer with shrimp, tomatillo sauce, shredded cabbage and cilantro. Serve immediately.

Keywords: recipe, sandwich, wrap, snack, barbecue, Super Bowl, healthy

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