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Chipotle Shrimp Tacos with Avocado and Mango Salsa Recipe

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This recipe for Chipotle Shrimp Tacos with Avocado and Mango Salsa, by , is from UCUMC's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristi McConnell

Category:
Category:

Ingredients:  
Ingredients:  
Tacos:
1 lb peeled and deveined shrimp
1 T extra virgin olive oil
Juice from 1 lime
2 tsp chipotle chili powder
1 tsp Kosher salt
8 taco-sized flour or corn tortillas

Avocado and Mango Salsa:
2 ripe mangos, peeled, pitted, and finely diced
1 ripe but firm avocado, peeled, pitted, and finely chopped
2 T diced red onion
2 T chopped cilantro
1 jalapeņo pepper, seeded and minced
Juice from 1 lime
Kosher salt, to taste

Directions:
Directions:
For the tacos:
Combine shrimp, olive oil, lime juice, chipotle chili powder, and salt in a medium bowl. Toss to coat shrimp. Heat a non-stick skillet over medium-high heat. Add coated shrimp to hot skillet and cook until opaque and curled, about 1-2 minutes per side. Meanwhile, place the tortillas in between 2 pieces of slightly damp paper towel, and microwave for 30-45 seconds, or until warm. Spoon cooked shrimp into warmed tortillas and serve with salsa (recipe follows).

Avocado & Mango Salsa:
Combine mango, avocado, red onion, cilantro, jalapeņo, lime juice, and salt in a small bowl. Stir to mix and set aside. If preparing a few hours in advance, refrigerate until ready to serve.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This recipe is from www.healthyfoodforliving.com. Enjoy!

 

 

 

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