Shrimp Verde Tacos with Cilantro-Lime Slaw and Pickled Shallots

These vibrant shrimp tacos are packed with bold, fresh flavors. Tender shrimp are simmered in a tangy tomatillo sauce seasoned with warm fajita spices, then loaded into warm tortillas with a crunchy cilantro-lime slaw, quick-pickled shallots and crumbled cotija cheese.

Every bite is a balance of bright, zesty and savory notes, making this a perfect weeknight meal that comes together in under 30 minutes. Serve with extra lime wedges for a burst of citrus.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 unit TomatillosView ingredient guideLike ingredientDislike ingredient

0.5 cup Cotija CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Remove husks from tomatillos and rinse under warm water, gently scrubbing. Pat dry and dice into ¼-inch pieces.
2. Pat shrimp dry with paper towels. Season with half the fajita spice blend, salt and pepper.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp and cook until pink and cooked through, 2-3 minutes per side. Transfer to a plate.
4. In the same pan, add a drizzle of oil and the diced tomatillos. Cook undisturbed for 2 minutes, then stir in 1 cup water. Increase heat to high and cook until the sauce reduces and thickens, 6-10 minutes.
5. Return shrimp to the pan, add remaining fajita spice blend and a pinch of sugar. Stir to combine and cook 1 minute. Turn off heat and stir in butter until melted. Season with salt and pepper to taste.
6. Meanwhile, prepare the pickled shallots: thinly slice the shallot. In a small microwave-safe bowl, combine shallot, red wine vinegar, 1 tsp sugar and ¼ tsp salt. Cover with plastic wrap and microwave 30-60 seconds until softened. Set aside.
7. Make the slaw: In a medium bowl, toss shredded red cabbage, chopped cilantro, a squeeze of lime juice and a pinch of salt. Set aside.
8. Wrap tortillas in damp paper towels and microwave until warm, about 30 seconds.
9. Assemble tacos: Fill each tortilla with shrimp mixture, top with slaw, pickled shallots, a dollop of sour cream and crumbled cotija cheese. Serve with lime wedges.

Recipe Tips

FAQ

Can I use chicken instead of shrimp?

Yes, diced chicken breast or thighs work well. Cook until browned and cooked through, about 4-6 minutes.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 2 days. Reheat shrimp and sauce gently in a pan.

What can I substitute for cotija cheese?

Feta cheese or queso fresco are good substitutes with a similar salty, crumbly texture.