Chipotle Shrimp Tacos with Avocado Salsa

Serves 4




Avocado Salsa:

3 tomatoes, diced

1 small red onion, diced

1 jalapeno, diced, seeds optional

2 garlic cloves, smashed

3 medium tomatillos, husked, rinsed, and diced

1 Hass avocado, cut into chunks

1 teaspoon kosher salt

½ teaspoon freshly ground pepper

1 lime, juiced

1/4 cup loosely packed fresh cilantro leaves, coarsely chopped


Shrimp Tacos:

1 tablespoon olive oil

½ teaspoon lime juice

1 teaspoon chipotle or blended chili powder (I used taco seasoning)

½ teaspoon kosher salt

1 pound medium shrimp (about 20), peeled and deveined

4-6 corn tortillas

4 sprigs cilantro, coarsely chopped

2 limes, cut into wedges

Shredded Monterey Jack and/or Cheddar cheeses, optional

Sour cream, optional




Avocado Salsa:

Dice all of the vegetables and combine. Add salt and pepper. Squeeze in the juice of 1 lime. Transfer to a bowl and stir in the cilantro. Let sit on the counter for about 15 minutes to allow flavors to combine. Store in the refrigerator up to 4 days.


Shrimp Tacos:

Mix the olive oil, lime juice, chili seasoning, and salt in a large bowl. Add the shrimp and toss to coat. Marinade at least 10 minutes and up to 24 hours, covered, in the refrigerator.


When ready to cook, heat a stovetop pan to medium-high. Add the shrimp and cook until translucent, about 2 minutes on each side.


Place tortillas on a plate and top with a damp paper towel; warm in the microwave for 20 seconds. Top tortillas with cooked shrimp, avocado salsa, a little chopped cilantro, shredded cheese and sour cream. Serve with lime wedges.




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