Sunday, April 3, 2011

RECIPE FAVE: Chipotle Shrimp Tacos with Avocado Salsa Verde

Had this last was pretty good.  The onions were super I would only use half of an onion next time.  Also, the recipe makes sooooo much salsa we'll definitely be having it again today.

Chipotle Shrimp Tacos with Avocado Salsa Verde


Avocado Salsa:

  • 1/2 onion
  • 1 jalapeno, quartered, seeds optional
  • 1 garlic clove, smashed
  • 4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
  • 1/2 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 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 1 pound small shrimp (about 40), peeled and deveined
  • 8 corn tortilla
  • 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 stovetop 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.

Heat tortillas, until slightly charred and pliable, about 20 seconds per side. Spoon sauce on the tortilla, then top with about 6 shrimp and a sprig of cilantro. Serve with a lime wedge on the side.

Adapted from

For the orginal recipe, go to


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