This dish is simple, quick and a family favorite.
PrintIngredients
- 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
Preparation
- 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.
