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!

Servings
4
Total Time
25 min

Ingredients

  • 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

Directions

    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.