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Mexican | |
| 2 tablespoons olive oil 1/2 cup finely chopped white onion 5 fresh tomatillos, husks removed, rinsed, patted dry, and diced 1 serrano chile, seeded and chopped 2 small garlic cloves, minced 1 pound medium-size peeled and deveined raw shrimp 1 1/2 teaspoons kosher salt 1 teaspoon ground cumin 1/2 teaspoon ancho chile powder 1 tablespoon fresh lime juice 8 (6-inch) corn tortillas, lightly charred Shredded cabbage, sliced radishes and scallions, chopped cilantro | |
| Step 1 Heat oil in a large skillet over medium-high. Add onion, tomatillos, serrano, and garlic. Cook, stirring often, 7 to 8 minutes. Step 2 Stir in shrimp, salt, cumin, and chile powder. Cook, stirring often, until shrimp are cooked through, 3 to 4 minutes. Stir in lime juice. Serve in tortillas with toppings. | |
Unrated | |
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