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Tangy Shrimp Chilaquiles
A tangy Mexican shrimp chilaquiles with tomatillos and cilantro, finished with cumin, lime juice and ancho chile, served over flour tortillas.
Ingredients
Instructions
Season the shrimp and bake it over medium-high heat until well browned, about 4 minutes.
Add the tomatillos, cooking until softened, about 7 minutes.
Stir in the cumin, lime juice and ancho chile for 4 minutes.
Warm the flour tortillas separately.
Let everything simmer for about 15 minutes so the flavors meld.
Toss through the cilantro just before serving.
Serve hot over the flour tortillas, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
