Chipotle Shrimp Tacos with Avocado Salsa

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
Serves 4


Ingredients

Avocado Salsa:
3 tomatoes, diced
1 small red onion, diced
1 jalapeno, diced, seeds optional
2 garlic cloves, smashed
3 medium tomatillos, husked, rinsed, 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

Directions

Avocado Salsa:
Dice all of the vegetables and combine. 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.