Monday, June 30, 2008

Chipotle Shrimp Taco w/ Avocado Salsa Verde

Fast, easy and no cooking necessary!!  You eat them cold.  My family gave it 5 stars.

Difficulty: Easy
Prep Time: 30 
Cook Time: 0 
Yield: 4 servings (2 tacos each)

Avocado Salsa Verde
1 small onion, quartered
1 jalapeno, quartered, seeds optional (keep for more heat)
1 garlic clove, quartered
4 medium tomato, chopped
1 Hass avocado, peeled, seeded, and cut into chunks  (2/$3 @ Publix)
1 1/4 t. kosher salt
1/4 c. loosely packed fresh cilantro leaves, coarsely chopped

1 T. olive oil
1 t. Chipotle (found in ethnic food isle) or blended chili powder
1 t. kosher salt
1 lb. medium cooked shrimp (about 20), peeled and deveined  ($4.99lb @ Publix)
Corn or flour tortillas
Handful of chopped Cilantro
2 limes, cut into wedges

Put the onion, jalapeno, garlic, and salt in a food processor and finely chop.  Pour into medium size bowl.  Add the chopped tomato, avocado, and cilantro stir until well mixed.

In a separate bowl add the whole shrimp (without tails) toss with olive oil, Chipotle, and salt.  Toss to coat.  

Wrap tortillas in a damp paper towel and heat in a microwave, about 60 seconds.  

Spoon sauce on the tortilla, then top with about 2 or 3 shrimp, cilantro and  freshly squeezed lime juice.  ENJOY!!

Recipe from:  Food Network Kitchens


Debi said...

This looks delicious, Tracy! What a great idea for a blog. I hope we'll get lots of good recipes stored here. Thanks for doing this!

Erin said...

Do you think you could substitute something else for shrimp? If so...what?

Tracy said...

I would say grilled chicken would be the best substitute.