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
Yield: Serves 4
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.
Adapted from Food Network