Chipotle Shrimp Taco with Avocado Salsa Verde |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
avocado salsa |
1 small onion, quartered |
1 pepper (jalapeno), quartered, seeds optional |
1 garlic clove, smashed |
4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped |
1/2 (hass) medium 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 serving (teaspoon) southwest chipotle salt-free seasoning blend |
1 teaspoon kosher salt |
1 pound medium shrimp (about 20), peeled and deveined |
8 corn tortillas |
8 sprigs cilantro for garnish |
2 fruit limes, cut into wedges |
Directions:
1. 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.
2. 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.
3. 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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