Name: Shrimp Tacos With Tomatillo Crème & Slaw
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: 1 lb. large shrimp, peeled, deveined -; 2 tsp. garlic powder -; 2 tsp. onion powder -; 2 tsp. smoked paprika -; 1 tsp. ground cumin -; 1 tsp. kosher salt -; 1 c. tomatillo salsa verde -; 1/2 c. sour cream -; 1 tbsp. fresh lime juice -; 1 tsp. chipotle chili powder -; Pinch of kosher salt and freshly ground black pepper -; 1 head green cabbage, thinly sliced -; 3 scallions, thinly sliced -; 3 tbsp. finely chopped fresh cilantro -; 3 tbsp. finely chopped pickled jalapeños, plus 2 tbsp. jalapeño juice -; 3 tbsp. finely chopped red onion -; 3 tbsp. fresh lime juice -; 2 tbsp. fresh lemon juice -; Kosher salt -; 1/4 c. extra-virgin olive oil, plus more for drizzling -; 1 tbsp. unsalted butter -; 1 red bell pepper, seeds and ribs removed, thinly sliced -; 1/2 red onion, thinly sliced -; 2 Roma tomatoes, thinly sliced lengthwise -; Kosher salt -; 1/2 c. (or more) Mexican pilsner, such as Modelo -; 5 c. spinach -; 2 tsp. fresh lime juice -; 10 to 12 small corn tortillas -; Crumbled cotija cheese and lime wedges, for serving -

Shrimp Tacos With Tomatillo Crème & Slaw

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Shrimp Tacos With Tomatillo Crème & Slaw

1. 1 lb. large shrimp, peeled, deveined -

2. 2 tsp. garlic powder -

3. 2 tsp. onion powder -

4. 2 tsp. smoked paprika -

5. 1 tsp. ground cumin -

6. 1 tsp. kosher salt -

7. 1 c. tomatillo salsa verde -

8. 1/2 c. sour cream -

9. 1 tbsp. fresh lime juice -

10. 1 tsp. chipotle chili powder -

11. Pinch of kosher salt and freshly ground black pepper -

12. 1 head green cabbage, thinly sliced -

13. 3 scallions, thinly sliced -

14. 3 tbsp. finely chopped fresh cilantro -

15. 3 tbsp. finely chopped pickled jalapeños, plus 2 tbsp. jalapeño juice -

16. 3 tbsp. finely chopped red onion -

17. 3 tbsp. fresh lime juice -

18. 2 tbsp. fresh lemon juice -

19. Kosher salt -

20. 1/4 c. extra-virgin olive oil, plus more for drizzling -

21. 1 tbsp. unsalted butter -

22. 1 red bell pepper, seeds and ribs removed, thinly sliced -

23. 1/2 red onion, thinly sliced -

24. 2 Roma tomatoes, thinly sliced lengthwise -

25. Kosher salt -

26. 1/2 c. (or more) Mexican pilsner, such as Modelo -

27. 5 c. spinach -

28. 2 tsp. fresh lime juice -

29. 10 to 12 small corn tortillas -

30. Crumbled cotija cheese and lime wedges, for serving -

How to cook deliciously - Shrimp Tacos With Tomatillo Crème & Slaw

1. Stage

Drizzle a large skillet with oil, add butter, and heat over high heat until butter melts and sizzles. Cook bell pepper, onion, and tomatoes, tossing, until slightly softened and brightened in color, about 1 minute; season with salt.

2. Stage

Add shrimp and toss to combine. Add beer to deglaze pan and toss, scraping up bits from bottom of skillet. Add spinach and cook, stirring and adding more beer if needed, until slightly wilted, about 1 minute more. Stir in lime juice.

3. Stage

In a medium skillet over medium-high heat, heat 1/4 cup oil until shimmering. Toast tortillas, turning once, until golden and crispy, about 10 seconds total. Transfer to paper towels to drain.

4. Stage

Pile shrimp mixture, slaw, cream sauce, and cheese into shells. Serve with lime wedges alongside.