Spicy Shrimp Tacos with Grilled Tomatillo Salsa

  • DavidC Posted: 01/30/09
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    We enjoyed these. I might double the amount of salsa though. Heat was just right for us.

  • sedutta Posted: 02/19/10
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    This was quite possibly the best shrimp tacos that I've ever had! I made quite a few changes- mostly for convenience. First off, I used a store bought tomatillo salsa because I knew I wouldn't have time to make the grilled. But I will make it myself next time since it got such rave reviews. Instead of hot sauce, I used the adobo sauce that comes with chipotle peppers. I don't have ancho chili powder, so I just used plain chili powder. I mixed the seasonings with the shrimp before they were grilled and let it sit for about 15-20 minutes. I also used a bag of cole slaw instead of shredding my own cabbage and carrots. Everything came together in about 15 minutes, which was great. I baked the corn tortillas into regular taco shells, so the end results was a tasty, crunchy taco. Will definitely be making this again!

  • gailer Posted: 12/06/08
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    i really loved this recipe! changes that i made were, for the salsa i just used a regular tomato chopped up and i did not use a food processor also, instead of grilling the shrimp outside, i used one of those stove top grill pans for hot sauce, i used frank's hot sauce yummy!

  • ViennaVAfoodie Posted: 01/06/10
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    Oh the flavors in this are so tasty! I used a grill pan over the stove to 'grill' the tomatillos. The salsa verde is excellent. I agree with the other reviewers that it would be good as a stand alone salsa.

  • KET2394 Posted: 04/19/09
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    The salsa is the best part of this recipe. I'll save that as a separate salsa verde recipe for sure. I did not grill either the tomatillos or the shrimp - just used the broiler. I used a sriracha chili sauce instead of Tabasco (too pedestrian for this recipe!). A nice variation on the fish taco. Great with black beans and a cool side dish.

  • laebrown Posted: 01/10/12
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    WhOo! Tabasco city. Next time I might use 1 teaspoon + some water rather than an entire tablespoon. I can normally handle heat but this overpowered the flavor of the shrimp. In the future I would also make the cabbage/carrots into a nice slaw. The green salsa was on point - I would definitely make this again as a stand-alone salsa. Worth some tweaks; I'll definitely return to it! :)

  • carolfitz Posted: 01/25/13
    Worthy of a Special Occasion

    Easy prep. Made tacos to recipe, subbed bagged coleslaw and chipotle Tabasco. Served with refried black beans and CL's goat cheese & corn quesadillas. Good fresh salsa. A great summer meal in the middle of a snowy January!

  • steponme Posted: 04/19/13
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    The first time I made this, I used leftover salsa verde from another CL recipe, that is very simular to this one, which made prep time extra quick. Delicious, nice and spicy;-). 2nd time, I made this salsa using can tomatillos and topped each taco with a thin slice of avocado. You must make the salsa; it's delicious!


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