Easy Shrimp Tacos with Creamy Salsa Verde

5 from 1 vote

Easy Shrimp Tacos with Creamy Salsa Verde

These Easy Shrimp Tacos with Creamy Salsa Verde come together in just 25 minutes using simple shortcut ingredients--perfect for busy weeknights! Bold flavors + minimal ingredients.

Prep Time20

Cook Time6

Total Time25

Course: Entree, Tacos

Cuisine: American, Mexican

Diet: Gluten Free

Servings:

Author: Jamie Vespa MS, RD

Equipment

Large skillet
Mixing bowls

Ingredients

1 lb. peeled and deveined medium to large raw shrimp, tails removed (~21-30 per pound)
2 Tbsp. extra-virgin olive oil
2 Tbsp. taco seasoning (mild or spicy) (I like Siete brand)
1/3 cup sour cream (or plain full-fat Greek yogurt)
1/2 cup jarred salsa verde (or tomatillo salsa)
2 ears sweet corn, grilled or seared (or 1 cup frozen and thawed fire-roasted corn)
2 1/2 cups shredded or thinly sliced cabbage (or pre-shredded coleslaw mix)
1/2 cup coarsely chopped fresh cilantro
1/3 cup crumbled queso fresco (or cotija cheese)
Kosher salt to taste
2 limes
8 tortillas, warmed
Optional for garnish: hot sauce, pickled red onion, jalapeño (fresh or pickled), avocado

Instructions

Season Shrimp: Place shrimp in a medium mixing bowl. Drizzle with olive oil and season with taco seasoning; toss well to combine. Set aside.
Prepare Sauce + Slaw: In a medium bowl, combine sour cream and jarred salsa verde; mix until smooth.
If using fresh corn, remove kernels from cobs and place corn in a large mixing bowl. Add shredded cabbage (or coleslaw mix), cilantro, queso fresco, and a good pinch of salt. Pour half of the creamy salsa verde mixture into slaw mix along with the juice of 1/2 lime (~1 Tbsp.) and toss well to combine. (Reserve remaining creamy salsa verde for topping.) Taste and season with extra salt, if needed.
Warm Tortillas: Heat a large skillet over medium. Warm each tortilla in the dry skillet, flipping once, until soft and pliable, about 30 to 60 seconds. Place in a dish towel to keep warm. Repeat until all the tortillas are warmed, stacking and wrapping them in the dish towel until ready to use.
Cook Shrimp: Using the same skillet, increase heat to medium-high. Add half of the shrimp and cook without stirring until the contact side is browned around the edges, about 2 to 3 minutes. Flip to cook the other side for 1 to 2 minutes, until the shrimp is fully cooked. Transfer to a plate and repeat with the remaining shrimp.
Assemble Tacos: Spoon slaw mixture into each warm tortilla and top with ~4 shrimp. Drizzle with remaining creamy salsa verde, and garnish with extra chopped fresh cilantro, if desired. Slice remaining lime into wedges for serving. (A squeeze of fresh lime juice over each taco is a must!)
Garnish with extra optional toppings as desired.

Notes

Make-Ahead: The creamy salsa verde can be mixed up to 3 days ahead. Just give it a quick stir before using. You can also season the shrimp up to 12 hours in advance.

Store: Leftover shrimp tacos are best stored deconstructed--keep shrimp, slaw, and sauce separate. Refrigerate in separate airtight containers and use within 2 days.

Reheat: Gently reheat shrimp in a skillet for the best texture. Assemble tacos fresh after shrimp is warm.

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