Shrimp Tacos

This dish is simple, quick and a family favorite.


  • 1lb. Large raw shrimp, peeled, deveined, and tails removed.
  • 2 T olive oil
  • 1 T ground cumin
  • 1 T dried oregano
  • 1 T chili powder
  • 1 white onion, chopped
  • 2 cloves garlic, minced
  • 6-8 tomatillos
  • 2 jalapeños or Serrano chiles, chopped
  • Crema Mexicana
  • 1/2 bunch fresh cilantro, chopped
  • corn or flour tortillas


  • Heat the oil over med-high heat until it is fragrant and shimmering.
  • Add onion, half of the chopped chilies, and tomatillos and cook until they are just beginning to soften.
  • Add garlic and cook for another 2 minutes.
  • Add cumin, chili powder, and oregano and cook for another minute or too. If spices begin to stick to the bottom of the pan, add a little water or beer to deglaze.
  • Add shrimp and cook until shrimp are just pink and opaque. Remove pan from heat as soon as shrimp are done.
  • Place shrimp mixture on warm tortillas , top with cilantro, crema, and chilies.

Serve with a side of shrimp ceviche or Pico de Gallo, and refried beans.

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