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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Shrimp Tacos with Green Chile Adobo Cooking View

Sometimes I think I should rename the blog Annie’s Cinco de Mayo or something along those lines. My love for Mexican food seems to grow each day, and this is only amplified by the fact that the kids love it as much as I do. We would be perfectly content eating some form of Mexican food 90% of the time. Shrimp tacos with green chile adobo are the newest addition to our growing repertoire of Mexican cuisine. We first tried these when Josie and I cooked a fabulous New Year’s Eve spread in which we used this sauce for both shrimp and steak tacos. I haven’t been able to get them off my mind since!

The very best thing about this recipe is the it makes a full jar of the green chile sauce so once you have made it, you will be set for quite some time. A way to make taco night even more delicious and easier at the same time? I’m all for that. If you aren’t a fan of shrimp, no worries. Just sub your protein of choice, toss with the sauce and assemble tacos to your liking. Though I haven’t tried it yet, I am anxious to experiment with a veggie- and/or bean-based meatless version. Your weekend dinner plans = covered.

Shrimp Tacos with Green Chile Adobo
Yield: about 5-6 servings


For the sauce:

  • ½ head garlic, separated into unpeeled cloves
  • 4-5 serrano chiles, stemmed
  • 1 large bunch cilantro, thick bottom stems cut off
  • 1 large bunch flat leaf parsley, thick bottom stems cut off
  • 1 cup olive oil
  • 2 tsp. kosher salt

For the shrimp:

  • 2 tsp. olive oil
  • 1½ lbs. shrimp, peeled and deveined
  • Kosher salt and freshly ground pepper

To serve:

  • Fresh tortillas (flour or corn – both are great!)
  • Guacamole
  • Thinly sliced red cabbage
  • Sour cream
  • Lime wedges
Cooking View


  • To make the sauce, place the unpeeled cloves of garlic and the serranos in a medium skillet over medium heat. Roast, turning regularly, until softened and brown in spots, about 10 minutes for the serranos and 15 for the garlic. Let cool  until able to handle, then peel the garlic cloves. In a blender or food processor, combine the garlic and serranos with the cilantro, parsley, olive oil and salt. Process until nearly smooth. Transfer to a jar and store until ready to use. (This will last in the refrigerator for several months.)

  • To make the shrimp, heat the olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper. Add the shrimp to the pan in a single layer and cook, turning once, until just opaque and cooked through, about 3-4 minutes total. Remove from the skillet to a bowl. In the bowl, add a few tablespoons of the green chile sauce and toss with the shrimp. Add more to taste.

  • Serve the warm shrimp with fresh tortillas, guacamole, cabbage, sour cream and/or fresh squeezed lime juice as desired. And blood orange margaritas, obviously.

  • Note: This recipe makes a huge amount of the green chile adobo, far more than needed for the recipe. This is a fantastic refrigerator staple! You can do so much with this but my favorite use is to swirl some into scrambled eggs for breakfast. Best eggs ever!


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