Chipotle Shrimp Taco with Avocado Salsa VerdePrep Time: 30 min
Cook Time: 10 min
Level: Easy
Serves: 4 servings
Cook Time: 10 min
Level: Easy
Serves: 4 servings
Ingredients
Avocado Salsa:
1 small onion, quartered
1 jalapeno, quartered, seeds optional
1 garlic clove, smashed
4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped (OR 2-3 Roma tomatoes)
1/2 Hass avocado, peeled, seeded, and cut into chunks
1 1/4 teaspoons kosher salt
1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
Avocado Salsa:
1 small onion, quartered
1 jalapeno, quartered, seeds optional
1 garlic clove, smashed
4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped (OR 2-3 Roma tomatoes)
1/2 Hass avocado, peeled, seeded, and cut into chunks
1 1/4 teaspoons kosher salt
1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
Shrimp:
1 tablespoon olive oil
1 teaspoon chipotle or blended chili powder
1 teaspoon kosher salt
1 pound medium shrimp (about 20), peeled and deveined
8 corn tortillas
8 sprigs cilantro for garnish
2 limes, cut into wedges
Directions
Put the onion, jalapeno, and garlic in a food processor and finely chop. (My Vita-Mix on a low setting worked perfect for this). Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.
Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.
Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.
Copyright 2005 Television Food Network
1 tablespoon olive oil
1 teaspoon chipotle or blended chili powder
1 teaspoon kosher salt
1 pound medium shrimp (about 20), peeled and deveined
8 corn tortillas
8 sprigs cilantro for garnish
2 limes, cut into wedges
Directions
Put the onion, jalapeno, and garlic in a food processor and finely chop. (My Vita-Mix on a low setting worked perfect for this). Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.
Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.
Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.
Copyright 2005 Television Food Network
Avocado Salsa (SO yummy to dip tortilla chips in too)
Shrimp after being grilled...
Ta-da! We put Cafe Rio Ranch on top of ours too. Sooo good.
(Grilling the corn tortillas makes them taste so yummy so don't forget that part!)
Here's another yummy shrimp recipe that we have enjoyed- super easy and versatile...
Roasted Shrimp
Heat Oven to 400
Place thawed shrimp on cookie sheet
Drizzle with 1-2 TBS olive oil
Sprinkle with Kosher Salt and Fresh Ground Pepper
Cook for 6-10 minutes, depending on how much shrimp you are cooking.
Serve with cocktail sauce
or as Gerron's favorite appetizer:
Slice Pepper Jack Cheese in small squares
Put on Ritz crackers
Dip shrimp in cocktail sauce and place on top of cheese/cracker.
Serve.
YUM!
*I usually buy my shrimp from the Costco freezer section- Raw, peeled, tail on, 31-40 count.
