Chipotle Shrimp Taco with Avocado Salsa Verde

3 Mar

shrimp tacos

This recipe is low carb and dairy-free
Recipe from Food Network

Avocado salsa

  • 1 small onion, quartered
  • 1 jalapeno, quartered, seeds optional
  • 1 garlic clove, smashed
  • 4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
  • 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


Shrimp:

  • 1 tablespoon olive oil
  • 1 teaspoon chipotle or blended chili powder
  • 1 teaspoon kosher salt
  • 1 pound medium shrimp (about 20), peeled and deveined
  • 8 corn tortillas
  • 8 sprigs cilantro for garnish
  • 2 limes, cut into wedges

Avocado salsa avocado salsa

Put the onion, jalapeno, and garlic in a food processor and finely chop or just chop by hand like I did. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.

Shrimp

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.

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.

I completely screwed up buying the shrimp for this one. There were so many options so I chose the one with tails already removed because that’s so much easier. Turns out this bag was miniature shrimps. Not exactly what I was looking for, but oh well. The tacos were still delicious. I chose to half the amount of jalapeño in the avocado salsa for my friend who is not a huge fan of spicy food. I definitely recommend using the full jalapeño for the best flavor and squeezing a bit of lime juice into the shrimp because that kick was awesome.

This was a really delicious, low carb, low gluten recipe that I will definitely try again.

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