"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

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!

Amanda Cox Stokes


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.

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:
Preparation Time:
Preparation Time:
20 minutes




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