Shrimp Tacos with Green Chile Adobo
This is the sort of elevated dish you’d eagerly order at your favorite Mexican restaurant, so you’ll be happily surprised to learn how quick and easy they are to whip up at home! A bright, zesty adobo verde is quite literally the secret sauce.
Ingredients
For the Adobo Sauce:
- 2-3 fresh serrano or jalapeno chile peppers
- 6-8 cloves garlic
- 1 cup loosely-packed fresh cilantro roughly chopped
- 1 cup loosely-packed fresh parsley roughly chopped
- 1/2 cup olive oil
- 1 teaspoon kosher salt
For the Slaw:
- 3 cups shredded red or green cabbage about 9 ounces
- 1-2 tablespoons chopped fresh cilantro
- juice of 1 lime
- 1/2 teaspoon kosher salt
For the Shrimp:
- 2 teaspoons olive oil
- 1 and 1/2 pounds shrimp peeled and deveined, tails off
- kosher salt
- black pepper
To Serve:
- tortillas flour or corn
- avocado or guacamole
Instructions
- To make the sauce, place chile peppers and garlic cloves in a dry skillet over medium heat. Roast for about 10 minutes, turning regularly, until both are brown in spots. Remove from heat and let cool a few minutes. Peel the garlic cloves, if not already peeled, and remove stems from the chile peppers. If you want to reduce the heat of the sauce, cut open 1 or more of the peppers and scrape out and discard the seeds. Combine peppers, garlic, cilantro, parsley, olive oil, and salt in a blender or food processor, and blend until mostly smooth.
- To make the slaw, combine cabbage, cilantro, lime juice, and salt in a medium bowl and toss well.
- To cook the shrimp, warm olive oil in a large skillet over medium-high heat. Add shrimp in a single layer, season with salt and pepper, and cook, flipping once, just until they’re pink and cooked through. Transfer shrimp to a bowl and toss with a generous amount of the adobo sauce.
- Assemble tacos with slaw, shrimp, sliced avocado or guacamole, extra sauce, and other toppings as desired. Dig in!
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Notes
- The adobo sauce recipe can be easily made ahead and stored in the fridge until ready to use, up to 2-3 weeks. It can also easily be doubled and used as needed. It’s amazing spooned over any grilled meat, fish, or veggies; used as a marinade; served as a dipping sauce with chips or grilled bread; or swirled into scrambled eggs.
- If you prefer a creamier slaw, simply add 1/4 cup sour cream or Greek yogurt to the cabbage, taste, and season more with lime juice and salt as desired.
Nutrition Estimate
Calories: 461 kcal, Carbohydrates: 8 g, Protein: 37 g, Fat: 32 g, Saturated Fat: 4 g, Cholesterol: 429 mg, Sodium: 2224 mg, Potassium: 429 mg, Fiber: 2 g, Sugar: 3 g, Vitamin A: 2307 IU, Vitamin C: 69 mg, Calcium: 308 mg, Iron: 5 mg