Cole Slaw Cole slaw, a summer staple that seems virtually impossible to make in a small portion. But I wouldn’t want to, not after all the work that goes into making it. (O.K. maybe not that much, I just hate the mess of shredding cabbage!) Not to mention, I love to use leftover cole slaw to make Cole Slaw Salmon Burgers. It is also an easy refreshing layer for tacos. Roasted Tomatillo Salsa Shrimp Tacos are one of my go-to taco recipes. The slight tartness of a tomatillo pairs well with the smokiness and spiciness of peppers and adding cole slaw “cools” everything. I love the taste of tomatillos, also known as Mexican husk tomatoes, and the famous ingredient in Salsa Verde. When choosing tomatillos, pick firm, bright green ones with light brown husks. Smaller tomatillos will be a bit sweeter. SAMSUNG CSC (But a pinch or two of sugar can always be added.)

Roasted Tomatillo Shrimp Tacos with Leftover Cole Slaw:Shrimp Tacos

This recipe begins by making taco shells. I love to make my own taco shells- SAMSUNG CSC more bang for the buck, freshness and  I can change the taco sizes. For instance, for self-standing tacos-just spread shell over 2-3 rings of rack, or more rings for “open-faced” tacos, Open Faced Tacos or even draped between cups of an upside down muffin tin for taco salad shells.

The next step is roasting the vegetables. After all veggies are cut, SAMSUNG CSC and tossed with olive oil, place cut side down on sheet pan and roast. SAMSUNG CSC Roasting vegetables and garlic helps bring out so much more flavor and roasted garlic, tomatillos, tomatoes, and peppers (remember using roasted peppers to make tropical salsa for black bean burgers?)  make for a quick salsa.  Just put the roasted peppers aside in a bowl, cover with wrap, let sit for 10 minutes, so they can be easily peeled. The tomatoes can also be easily peeled, if desired. I like to save all the skin to place in my vegetable odds and ends bag in the freezer so it is ready for my next batch of stock.

Roasted Tomatillo Salsa Shrimp Tacos with Leftover Cole Slaw
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10 tacos

Roasted Tomatillo Salsa Shrimp Tacos with Leftover Cole Slaw


  • 4 tomatillos
  • 2 poblano peppers, cut in half, seeded, & stemmed
  • 2 Roma tomatoes, cut in half
  • 1 small onion, peeled, cut in quarters
  • 1 red pepper, cut in half, seeded, & stemmed
  • 1 jalapeno, cut in half, seeded, & stemmed (optional)
  • 2 garlic cloves, peeled
  • 1 lb shrimp, peeled and deveined
  • 10 corn tortillas, white or yellow
  • 1 1/2 cups leftover cole slaw
  • 3 TBSP olive oil
  • 3 TBSP fresh cilantro (or 1 TBSP dried cilantro)
  • Squeeze of lime
  • pinch of salt


  1. Preheat oven to 375*
  2. On a rack over a sheet pan, drape the tortillas to desired size for taco shells. Spray with non-stick spray or olive oil. Bake for 10 minutes. Set aside.
  3. Turn up oven to 450*
  4. Put all cut vegetables and garlic cloves into a bowl. Husk the tomatillos and rinse under warm water. Dry. Cut in half horizontally and add to bowl with other vegetables. Add 2 TBSP of the olive oil and toss well.
  5. Spread vegetables, cut side down, and garlic in a single layer on a foiled lined baking sheet. Bake for 18-20 minutes.
  6. Remove peppers and place in a bowl. Cover with foil and let stand 10 minutes. Remove skin.
  7. Add all vegetables, cilantro, and salt to food processor. Pulse until desired consistency.
  8. In a skillet over medium high heat, add remaining TBSP olive oil and shrimp. Cook for 1 minute.
  9. Stir in tomatillo salsa. Continue to cook until shrimp are pink and fully cooked, 2-3 minutes. Remove from heat. Squeeze with lime.
  10. To serve, put tomatillo shrimp salsa mix into taco shell, top with Cole slaw.

SAMSUNG CSC That’s it. Enjoy! Want a bite? SAMSUNG CSC

Put Your TO COOK IS TO CREATE thinking cap on: Use any leftover grilled or boiled shrimp to make this recipe even quicker. What other vegetables could you add to roast? Eggplant? Carrots? Chili peppers? Shallots? What could you add for toppings? Avocado slices, guacamole, sour cream, cheese, sliced jalapenos, black olives? How about adding black beans or corn to the cole slaw before using? Want to add a little more zing? Add 1 TBSP tequila the last 30 seconds of cooking the shrimp. Think about how the cole slaw flavor could change the flavor of the tacos, for instance, broccoli slaw, or vinaigrette or buttermilk based slaw? Don’t like hard tacos? Just heat tortillas in a non-stick skillet and have soft tacos. Want a bigger meal? Buy burrito size flour tortillas and add a layer of shredded lettuce before filling, folding, and rolling for a wrap. The salsa shrimp and cole slaw also make for a quick taco salad, too, just add choice of toppings.

FOOD FUN: Tomatillos can be used the same way you use tomatoes. In fact, if you are craving fried green tomatoes and can’t find any substitute tomatillos.  Although close in name and appearance to tomatoes, tomatillos are actually related to gooseberries. But according to Organic Facts, “European explorers saw the small green vegetable and associated it with a small tomato.”

Roasted Tomatillo Salsa Shrimp Tacos with Leftover Cole Slaw
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4 thoughts on “Roasted Tomatillo Salsa Shrimp Tacos with Leftover Cole Slaw

  • July 10, 2016 at 2:32 pm

    Great summer treat or anytime for that matter. Get the frozen margaritas ready and have a party!
    Roasted Tomatillo Salsa Shrimp Tacos are soooooo delicious. Easy to make and enjoyed by all. I for one, had no clue as to what a tomatillo was…tomato??? Thanks Susanne for enlightening me.
    Another great recipe ! 🙂

  • July 9, 2016 at 7:49 pm

    Sounds like a great receipt for summer dining! Thank you for the suggestions.

  • July 9, 2016 at 4:04 pm

    Great post! If you use celery, onion and bell peppers and you’ve got Trinity Tacos with BBQ Shrimp! I like a slaw made with about 70% Jicama and 30% Green Cabbage, with a bit of shredded Daikon for some radish zing!

  • July 9, 2016 at 3:45 pm

    Thank you so much for this recipe. Can’t wait to try. Hate the high amount of sodium in taco salsa, sauces, & seasoning, so rarely make tacos, but this solves that!


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