Chipotle Shrimp Tacos with Avocado Salsa

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

Servings 4

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Ingredients

  

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

Shrimp Tacos:

• 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

Instructions

 

Avocado Salsa:

• 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.

Shrimp Tacos:

• 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.
• Enjoy!