Description
Scale
Ingredients
- 2 tablespoons canola or grapeseed oil
- 1 small onion (chopped)
- 1 tomatillo (halved, divided, finely diced)
- 1 small bunch of cilantro (chopped, reserve half for garnishing the tacos)
- 1 small jalapeño (seeded, diced)
- 2 garlic cloves (minced)
- Sea salt (freshly ground pepper)
- 1½ pounds wild-caught medium shrimp (peeled, deveined, halved lengthwise)
- ½ teaspoon ground chili powder or chipotle powder
- ½ teaspoon ground cumin powder
- 2 tablespoons fresh lime juice
- Corn tortillas
- Assorted toppings (such as diced avocado, sliced radishes, cilantro, shredded red or green cabbage, salsa, hot sauce, and lime wedges)
Instructions
- Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add onion, jalapeño pepper, and garlic. Cook, stirring often, until softened, 6–8 minutes. Season with salt and pepper.
- Add shrimp, chili powder, and cumin. Cook, stirring often, until shrimp are almost cooked through, about 2-3 minutes. Add half the chopped tomatillo and half the bunch of the chopped cilantro, stems and leaves. Add the fresh lime juice and cook another 1-2 minutes, until cilantro is wilted but still green.
- Top tortillas with the rest of the chopped tomatillo and shrimp and serve with avocado, sliced radishes, cilantro, shredded cabbage, lime wedges, and hot sauce. Serve with other garnishes as desired.