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Chipotle Shrimp Tacos with Avocado Salsa

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Servings: 4
Ingredients Method

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

Method
 

Avocado Salsa:
  1. 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:
  1. 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.
  2. When ready to cook, heat a stovetop pan to medium-high. Add the shrimp and cook until translucent, about 2 minutes on each side.
  3. 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.
  4. Enjoy!