Recipes

Shrimp Tacos with Tomatillo Salsa

Name: Shrimp Tacos with Tomatillo Salsa
Total time: 90 min
Ingredients: 1/2 pound tomatillos—husked, rinsed and quartered; 1/2 small onion, quartered; 1 jalapeño, seeded and chopped; 3 garlic cloves; Kosher salt; Freshly black pepper; 1/4 cup finely chopped cilantro; 2 celery ribs, thinly sliced crosswise; 1 1/4 pounds medium shrimp (about 36), shelled and deveined; Twelve 6-inch bamboo skewers, soaked in water for 30 minutes; Extra-virgin olive oil, for brushing; 12 corn tortillas, warmed; Shredded green cabbage and parsley leaves, for serving

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Tim Byres's shrimp tacos are delicious with this tangy salsa, but the surprise here is the crunchy celery salad on top. Slideshow: Sensational Fish Tacos

By Tim Byres

Updated on April 19, 2019

Shrimp Tacos with Tomatillo Salsa — Photo: © Marcus Nilsson

Active Time:

35 mins

Total Time:

1 hr 30 mins

Yield:

4

Ingredients

1/2 pound tomatillos—husked, rinsed and quartered
1/2 small onion, quartered
1 jalapeño, seeded and chopped
3 garlic cloves
Kosher salt
Freshly black pepper
1/4 cup finely chopped cilantro
2 celery ribs, thinly sliced crosswise
1 1/4 pounds medium shrimp (about 36), shelled and deveined
Twelve 6-inch bamboo skewers, soaked in water for 30 minutes
Extra-virgin olive oil, for brushing
12 corn tortillas, warmed
Shredded green cabbage and parsley leaves, for serving

Directions

In a medium saucepan, combine the tomatillos, onion, jalapeño and garlic with 1 cup of water and bring to a boil. Simmer over moderate heat until the vegetables are softened, about 8 minutes. Using a slotted spoon, transfer the vegetables to a blender.
Boil the cooking liquid until reduced to 1/4 cup, then add it to the blender and let cool completely. Puree the salsa and season with salt and pepper. Transfer the salsa to a bowl, stir in the chopped cilantro and refrigerate until chilled, about 45 minutes.
Meanwhile, in a bowl, toss the celery with the lime juice; season with salt and pepper.
Light a grill or preheat a grill pan; oil the grill grate. Thread 3 shrimp onto each skewer. Brush the shrimp with olive oil and season with salt and pepper. Grill over high heat, turning once, until lightly charred and cooked through, about 4 minutes. Remove the shrimp from the skewers and transfer to a platter. Serve the shrimp with the salsa, celery salad, warm tortillas, cabbage and parsley leaves so guests can assemble their own tacos.

Suggested Pairing

Spritzy, lime-scented Vinho Verde from Portugal, like the NV Broadbent, is fantastic with these spicy, cilantro-laced tacos. Or have a cooling lager, like Dos Equis from Mexico.