I bookmarked this recipe a long time ago but M didn’t get the whole “shrimp on a taco” thing. Woo – he was wrong because this was so good. I was a little worried about what the salsa verde would taste like because I’ve never had raw tomatillos. Normally, salsa verde’s are cooked down but this didn’t have any weird, raw taste to it. The salsa was an excellent compliment to this meal, and had the right amount of spice from the jalapeno. My family loves shrimp, so I bought one and a half pounds for this, which was more than what we needed. The shrimp is simply seasoned with the chipotle powder and some kosher salt; but I added a little chili powder, coated them in olive oil, and squeezed fresh lime juice over top all of them. Also, I didn’t grill these, but I sautéed them in a little olive oil and butter. Thanks for reading, enjoy!
Chipotle Shrimp Tacos with Avocado Salsa Verde – adapted from Food Network
- 1 small onion, quartered
- 1 jalapeno, quartered, seeds optional
- 1 garlic clove, smashed
- 4 medium tomatillos, (about 8 ounces) husked, cut into chunks
- 1/2 Hass avocado, peeled, seeded, and cut into chunks
- 1 1/4 teaspoons kosher salt
- 1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
- 1 tablespoon olive oil
- 1 TBSP butter
- 1 teaspoon chipotle or blended chili powder
- 1 teaspoon kosher salt
- the juice of one lime
- 1 pound medium shrimp (about 20), peeled and deveined
- 8 fajita size tortillas
- 8 sprigs cilantro for garnish
- 2 limes, cut into wedges
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 large skillet to med-high heat, then add butter and olive oil. Mix the olive oil, chipotle, chili powder, and salt in a large bowl. Add the shrimp, and lime juice then toss to coat.
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.