"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Chiptole Shrimp Tacos Recipe

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This recipe for Chiptole Shrimp Tacos, by , is from The Joan Cregger Legacy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lesley Murphy

Category:
Category:

Ingredients:  
Ingredients:  
1/2 - 1 large sweet onion, diced
2 pounds large uncooked shrimp, thawed, peeled, and dried with paper towels
1 6 oz. can Chipotle Peppers in Adobo Sauce cut into large pieces (these come in a small jar in the International section of most grocery stores. I like the Embassa brand, which is available on Amazon.)
12 flour tortillas
1 cup fresh cilantro, chopped
1 ripe avocado, thinly sliced
1 fresh lime, juiced (or several tablespoons of lime from concentrate)
Plain, nonfat Greek yogurt (or sour cream).I like to place this in a plastic sandwich bag, cut the tip off and squirt it on the tacos. It looks very fancy!
Salsa (we like tomatillo salsa or pico de gallo)

Directions:
Directions:
In a large, deep skillet, sauté the onion over medium-high heat until translucent, about 5 minutes.
Stir in the shrimp and chipotle chiles; cook 4 minutes or until heated through.
Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds. Turn and heat for another 5 to 10 seconds.
Fill the heated tortillas with shrimp mixture.
Garnish with fresh cilantro, avocado slices, lime juice, Greek yogurt, and salsa (if desired).

Personal Notes:
Personal Notes:
This is one of my go-to's. Prep is pretty quick. Assembly can be messy, but it's worth it!

 

 

 

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