These are hands down the best shrimp tacos I’ve ever had. They’re pretty easy and are one of those recipes that people seem to think you’ve slaved over. Enjoy!
Spicy Shrimp Tacos with Avocado Salsa
Shrimp:
1 Tablespoon olive oil
1 teaspoon chipotle or chili powder
1 teaspoon kosher salt
1 pound medium shirmp (about 20), peeled and deveined
8 corn torillas
2 limes, cut into wedges
Cilantro for garnish
Avocado Salsa
1 small onion, quartered
1 jalepeno, quartered, seed optional
1 garlic clove, smashed
4 medium tomatillos, (about 8 ounces) husked, rinsed and coarsely chopped
1/2 avocado, peeded, pitted and cut into chunks
1 1/4 teaspoon kosher salt
1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
Salsa Directions:
1- Put the onion, jalapeno and garlic in a food processor and finely chop.
2- Add the tomatillos, avocado and salt and pulse until chopped but still chunky.
3- Transfer toa bowl and stir in the cilantro
Shrimp Directions:
1- Heat a stove top or outdoor grill to medium-high.
2- Mix the olive oil, chipotle or chili powder and salt in a large bowl.
3- Add the shrimp and toss to coat.
4- Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.
5- Grill tortillas, until slightly charred and pliable, about 20 seconds each side. Alternatively, wrap in a damp paper towel and heat in a microwave or cook in a skillet with light oil.
6- Spoon salsa on the torilla, then top with about 2 or 3 shrimp and a sprig of cilantro and drizzle of lime.
Yield: 8 tacos
From: Kevin Pagel
This recipe looks delicious – I am definitely going to try it! Happy Holidays, Cathy
i cooked shrimp and scallops a lot when i lived in florida. then i met steve. and it’s a trip to the emergency room if he gets near shellfish. i’ll make these when he’s out of town! pam