Mar 14, 2012

Chipotle Shrimp Tacos With Avocado Salsa Verde

Dinner last night was so delicious that I had to share the recipe. I've made it a few times before and it never disappoints.

Salsa Verde
1 small onion, quartered (onions are the bane of Keane's existence so we do without)
1 jalapeno, quartered
1 garlic clove, smashed
4 medium tomatillos, husked, rinsed and coarsely chopped
1/2 avocado, cut into chunks
1 1/4 tsp salt
1/4 cup loosely packed cilantro leaves, chopped

1 tbsp EVOO
1 tsp chili powder
1 tsp cayenne pepper
1 tsp salt
1 lb medium shrimp, peeled and diveined
8 corn tortillas
2 limes cut into wedges

Combine onion, jalapeno and garlic in food processor and finely chop. Add tomatillos, avocado and salt. Pulse until chopped but still chunky. Transfer to a bow and add cilantro.

Heat stovetop or grill to medium high. In a bowl combine shrimp, olive oil, chili powder, cayenne pepper, and salt. Mix to coat. Grill until translucent, about 1 1/2-2 minutes on each side.

Grill tortillas about 20 seconds on each side. Spoon shrimp and salsa onto each tortilla and enjoy! It's a bit spicy but so so good.


  1. This looks yumhola. I have to make this. Thanks for the deets!


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