Chipotle Shrimp Taco with Avocado Salsa Verde

From Food Network Kitchens

Rated: 5 stars out of 5Rate itRead users' reviews (121)

RECIPE
COMMENTS & REVIEWS(121)

Cook Time:
10 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: 10 min
Total:: 40 min

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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
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. 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.

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Comments & Reviews

recipe Chipotle Shrimp Taco with Avocado Salsa Verde
rachel moreno valley, CA 02-07-2010
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Avocado Salsa Verde
Rated: 5 stars out of 5

Very good salsa.... but my first time there was too much onion taste... so will make sure not to add that much onion.
recipe Chipotle Shrimp Taco with Avocado Salsa Verde
Diana Sheboygan, WI 01-27-2010
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could be better
Rated: 4 stars out of 5

I made this today for my family and we love spicy food. I used both the red chili pepper and chipotle pepper with adobo... sauce and it lacked the fiery taste I was looking for. The green salsa was the star of the night. I'll make the green salsa again. As for the shrimp, it lacked flavor.Read more
recipe Chipotle Shrimp Taco with Avocado Salsa Verde
DORALEE fordyce, AR 09-20-2009
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VERY TASTEY!!!!
Rated: 5 stars out of 5

OK, I cheated a little on the salsa - had part of a jar of tomatillo salsa in frig. already - added the jalapeno, cilantro &... avocado. It was fantastic!!! I used the other half of the avocado (sliced) on the taco itself. This was awesome! Even trepid 15 year old thought it was good.Read more
recipe Chipotle Shrimp Taco with Avocado Salsa Verde
Geo Roch hillmi, MI 09-15-2009
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Very Tasty
Rated: 5 stars out of 5

This is the second time I tried this and it was great. I cut back on the onion and salt in the salsa, since it was... overpowering the first time. I also added a little honey and Louisiana hot sauce to the salsa to combat some of the bitterness and give a little more kick.Read more
recipe Chipotle Shrimp Taco with Avocado Salsa Verde
Lori Binghamton, NY 08-03-2009
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Hats off to FN Kitchens
Rated: 5 stars out of 5

I find myself making recipes from the shows & cookbooks of the FN chefs we have all come to love. This entire recipe is... GREAT!!!!! I did take another viewers suggestion of making a Cilantro-Lime Sour Cream to dollop on top and it was OVER THE TOP for me. I did use 1 whole avocado in the salsa as we love them and decided on flour tortillas this time. I also cut way back on the salt in both parts of the recipe, only for the fact that we are not big salt eaters, but everything was delicious in the end. Thank you for another family favorite.Read more
recipe Chipotle Shrimp Taco with Avocado Salsa Verde
Paul Spring, TX 07-06-2009
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My wife's new favorite!!!
Rated: 5 stars out of 5

This dish is FANTASTIC, has quickly become a staple in our menu. I agree on tweaking the salsa to personal taste, we use 2... serrano peppers. Also, the 1015 onions in Texas are so large I only use 1/2 of one. It seems about 1 cup of onion is the right balance. When using the salsa for the tacos using 2 cloves of garlic gave better flavor, however there was too much garlic taste when just eating the leftover salsa. Tried the salsa without avacado and adding 1/2 of a juiced lime over chicken enchiladas and it was very tasty.Read more