Healthy Shrimp Tacos with Tomatillo Salsa

  • Author: Jenna
  • Prep Time: 20 min
  • Cook Time: 4 min
  • Total Time: 1 hr
  • Yield: 12 1x


For the Sauce: 

  • 1/2 pound tomatillos—husked, rinsed and quartered
  • 1/2 small onion, quartered 1 jalapeño, seeded and chopped
  • 3 garlic cloves Kosher salt
  • Freshly black pepper


  • 1/4 cup finely chopped cilantro
  • 2 celery ribs, thinly sliced crosswise
  • 1 1/4 pounds medium shrimp (about 36), shelled and deveined
  • Twelve 6-inch bamboo skewers, soaked in water for 30 minutes
  • Olive Oil Cooking Spray
  • 12 corn tortillas,
  • warmed Shredded green cabbage and parsley leaves, for serving


  1. In a medium saucepan, combine the tomatillos, onion, jalapeño and garlic with 1 cup of water and bring to a boil. Simmer over moderate heat until the vegetables are softened, about 8 minutes. Using a slotted spoon, transfer the vegetables to a blender. Boil the cooking liquid until reduced to 1/4 cup, then add it to the blender and let cool completely.
  2. Puree the salsa and season with salt and pepper. Transfer the salsa to a bowl, stir in the chopped cilantro and refrigerate until chilled, about 45 minutes. Meanwhile, in a bowl, toss the celery with the lime juice; season with salt and pepper.
  3. Light a grill or preheat a grill pan; oil the grill grate. Thread 3 shrimp onto each skewer. Brush the shrimp with olive oil and season with salt and pepper. Grill over high heat, turning once, until lightly charred and cooked through, about 4 minutes.
  4. Remove the shrimp from the skewers and transfer to a platter. Serve the shrimp with the salsa, celery salad, warm tortillas, cabbage and parsley leaves so guests can assemble their own tacos.
  5. Serving Size: 1 taco 


myWW points: Blue Points: 2; Green Points: 3;  Purple Points: 2

  • Category: Dinner
  • Method: Grill
  • Cuisine: Mexican


  • Serving Size: 1 taco

Keywords: Healthy Shrimp Tacos with Tomatillo Salsa