Chili Shrimp Tacos With Avocado-Tomatillo Sauce

Give Taco Tuesday a zesty seafood twist!

by Jamie Vespa, R.D. Recipe Developer

Give your tacos a UC-friendly Mediterranean twist and swap the beef for shrimp. Our version is also packed with fiber-rich veggies, which help feed beneficial gut bacteria, which can help keep symptoms in check. Get the scoop on how we developed our UC Cooking Club recipes!

Total Time
25 min


  • 1 lb. medium raw shrimp, peeled and deveined
  • 1 tsp. chili powder
  • ½ tsp. ground cumin
  • 1 tsp. kosher salt, divided
  • 1 Tbsp. plus 2 tsp. extra-virgin olive oil, divided
  • 6 oz. fresh tomatillos, peeled and halved
  • 1 ripe avocado, divided
  • ½ cup fresh cilantro leaves, divided
  • ½ medium jalapeño, seeded (optional)
  • 2 cups shredded red cabbage
  • 3 Tbsp. thinly sliced green onion
  • 1 Tbsp. fresh lime juice
  • 8 (6-in.) corn tortillas, warmed


    1. Place shrimp in a bowl and toss with chili powder, cumin, and ½ tsp. salt. Heat 1 Tbsp. oil in a large skillet over medium-high. Add shrimp and arrange in a single layer; cook 3 minutes. Flip, and cook 2 more minutes. Transfer to a plate; keep warm.
    1. Prepare Avocado-Tomatillo sauce by combining tomatillos, ½ of the avocado, ¼ cup cilantro, jalapeño (if using), and remaining ½ tsp. salt in a blender; blend until smooth.
    1. Place cabbage, green onion, remaining ¼ cup cilantro, lime juice, remaining 2 tsp. oil, and ¼ tsp. salt in a bowl; toss to combine.
    1. Divide shrimp and cabbage mixture evenly between warmed tortillas. Top each taco with 2 Tbsp. Avocado-Tomatillo Sauce. Cut remaining ½ avocado into slices and use as garnish.

Nutrition Info

Per Serving: 353 calories; 16g fat; 2g saturated fat; 143mg cholesterol; 670mg sodium; 33g carbohydrate; 7g fiber; 19g protein; 4g sugar; 93mg calcium; 1mg iron; 603mg potassium
Jamie Vespa, R.D.
Meet Our Writer
Jamie Vespa, R.D.

Jamie is a registered dietitian, nutrition and food journalist, and digital influencer who operates the health-centric food blog and social media accounts, Dishing Out Health. She's the former Assistant Nutrition Editor at Cooking Light magazine. Prior to that, Jamie worked as a Clinical Nutrition Specialist with a focus on counseling organ-transplant recipients at a hospital in Tampa. She completed both her undergraduate dietetics degree and graduate clinical nutrition degree at Florida State University. Jamie lives in Denver.