Photo: Chipotle Shrimp Taco with Avocado Salsa Verde Recipe
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.
Copyright 2005 Television Food Network, G.P. All rights reserved.
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By rlwolnisty
on January 08, 2012
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This is a super-simple, great recipe. I used both shrimp and chicken, simply because there was a piece that needed to be cooked up. Great blend of flavors - oh, and I sauteed the shrimp. Shred a little cabbage to go on top of the taco, and heat the tortillas on the stove.
By Court3
Cedar Hills UT
on November 02, 2011
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Double the avocado and half the amount of salt in the salsa verde. Double the amount of shrimp- I echo a previous comment that they turn opaque, not translucent (I also did 1/2 tsp. chipotle rub and 1/2 tsp. chili powder- SO GOOD!. Serve with black beans and spanish rice (made in the rice cooker! and then I would give this 5 stars. That is all the stuff I did and I thought it turned out great. My husband said he thought it was Mexican Restaurant quality!
By abbie_lynn_10446354
San Dimas, CA
on October 23, 2011
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good but way too salty. If I make it again, I won't add the salt to the shrimp or the salsa (or maybe just one of them
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