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Chipotle Shrimp Taco with Avocado Recipe

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This recipe for Chipotle Shrimp Taco with Avocado, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Amanda Cox Stokes

Category:
Category:

Ingredients:  
Ingredients:  
Avocado Salsa:
½ small onion, quartered
1 jalapeno, quartered, seeds optional
1 garlic clove, smashed
4 medium tomatillos, husked, rinsed, and coarsely chopped
½ Hass avocado, peeled, seeded, and cut into chinks
1¼ tsp kosher salt
¼ cup loosely packed fresh cilantro leaves, coarsely chopped

Combine the onion, jalapeno, and garlic in a food processor and chop. Add the tomatillos, avocado,
and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.

Directions:
Directions:
Shrimp:
1 Tbsp olive oil
1 tsp chipotle or blended chili powder
1 tsp kosher salt
1 pound medium shrimp (about 20), peeled and deveined
8 corn tortillas
8 sprigs cilantro for garnish
2 limes, cut into wedges (optional)

Heat a stove top pan 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 or sauté the shrimp until translucent, about 1½ to 2 minutes on each side.

Grill corn tortillas or fry in oil. Spoon sauce on the tortilla then top with 2 to3 shrimp and a sprig of cilantro. Serve 2 tacos per person. Include a lime wedge on the side, if desired. Serves 4.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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