Chipotle Shrimp Tacos With Avocado Salsa Verde Food

SHRIMP TACOS WITH AVOCADO TOMATILLO SALSA

Steps:

• Place avocado, onion, tomatillos, jalapeno pepper, cilantro, garlic, and salt in the bowl of a food processor. Pulse until small chunks remain.
• Fill resealable plastic bag with shrimp, chili powder, and salt; shake to coat.
• Heat olive oil in a skillet over medium heat. Add shrimp and cook until pink and opaque, 2 to 3 minutes.
• Divide salsa, shrimp, and cabbage evenly to fill tortillas. Squeeze lime juice onto each taco.

CHIPOTLE SHRIMP TACOS

Steps:

• Combine first 5 ingredients in a large bowl; add shrimp, tossing to coat.
• Heat oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; cook 1 1/2 minutes on each side or until done. Remove from heat.
• Heat tortillas in microwave according to package directions. Place 2 tortillas on each of 4 plates; arrange 4 shrimp on each tortilla. Top each tortilla with 1/4 cup lettuce, 2 avocado slices and 1 1/2 tablespoons salsa verde. Serve with wedges of lime, if desired.

CHIPOTLE SHRIMP TACOS WITH AVOCADO SALSA VERDE

Steps:

• Put the onion, jalapeno, and garlic in a food processor and finely chop.
• Add the tomatillos, avocado, and salt and pulse until chopped but still chunky.
• Transfer to a bowl and stir in the cilantro.
• Heat a stove top or outdoor grill to medium-high.
• Mix the olive oil, chipotle or chili powder, and salt in a large bowl.
• Add the shrimp and toss to coat.
• Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.
• Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.).
• Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro.
• Serve 2 tacos per person, with a lime wedge on the side.

SHRIMP TACOS WITH AVOCADO SALSA

Steps:

• To cook the shrimp: In a medium bowl whisk together olive oil, garlic, cumin, chili and onion powders, cayenne pepper, and salt. Add in shrimp, corn and black beans, and toss to coat completely. Cover and refrigerate for at least 10 minutes or up to 24 hours. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add the olive oil and shrimp. Cook shrimp in a skillet over medium-high heat until pink and cooked through, about 5 minutes. Turn off heat and finish with a squeeze of lime (optional).
• To make salsa: Combine tomato, avocado, jalapeno, salt, pepper, lime juice, and cilantro in a small bowl and stir to combine. Set aside. (If not using right away, place a piece of plastic wrap inside the bowl and directly over salsa to prevent discoloration and refrigerate.).
• To make sauce: Stir sour cream with cilantro and lime juice in a small bowl; set aside.
• To assemble tacos: Grill tortillas on stovetop over the flame until lightly charred (this step is optional). Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp and drizzle with sour cream sauce. Serve tacos with lime wedges on the side.