You can only eat so many servings of hearty soup, chili, potatoes and pasta before you start craving something a little more light. And, even if the fall season is fully upon us, I still crave fresh, summery flavors between all the pot pies and pulled pork… Don’t we all?With a big bag of shrimp in my freezer and all the ingredients to make a tasty taco with a light avocado salsa, last night’s dinner was decided, and delicious!
The shrimp was marinaded in a subtley spicy mix of olive oil, lime juice and chili seasoning, and then sauteed on the stove top for just a few minutes. Beforehand, hubby helped me make a sensational avocado salsa with fresh Hass avocado, tomatoes, red onion, garlic, jalapeno and cilantro, which topped the tender shrimp on a corn tortilla. We added a few pinches of freshly grated Monterey Jack, Cheddar, and a dollop of sour cream, and after one, couldn’t help asking for seconds!
This was a delicious, easy dinner and a quick, fresh fix for our taco craving… even if it is November. After all, variety is the spice of life!
Chipotle Shrimp Tacos with Avocado Salsa
- 3 tomatoes diced
- 1 small red onion diced
- 1 jalapeno minced
- 2 garlic cloves minced
- 3 medium tomatillos husked and diced
- 1 Hass avocado cut into chunks
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- 1 lime juiced
- 1/4 cup loosely packed fresh cilantro leaves coarsely chopped
- 1 tablespoon olive oil
- ½ teaspoon lime juice
- 1 teaspoon chipotle or blended chili powder I used taco seasoning
- ½ teaspoon kosher salt
- 1 pound medium shrimp about 20, peeled and deveined
- 4-6 corn tortillas
- 4 sprigs cilantro coarsely chopped
- 2 limes cut into wedges
- Shredded Monterey Jack and/or Cheddar cheeses optional
- Sour cream optional
- Combine all vegetables. Add salt and pepper. Squeeze in the juice of 1 lime. Transfer to a bowl and stir in the cilantro. Let sit on the counter for about 15 minutes to allow flavors to combine. Store in the refrigerator up to 4 days.
- Mix the olive oil, lime juice, chili seasoning, and salt in a large bowl. Add the shrimp and toss to coat. Marinade at least 10 minutes and up to 24 hours, covered, in the refrigerator.
- When ready to cook, heat a stovetop pan to medium-high. Add the shrimp and cook until translucent, about 2 minutes on each side.
- Place tortillas on a plate and top with a damp paper towel; warm in the microwave for 20 seconds. Top tortillas with cooked shrimp, avocado salsa, a little chopped cilantro, shredded cheese and sour cream. Serve with lime wedges.