Chipotle Shrimp Tacos with Avocado Salsa



Great shrimp tacos with avocado. I also grilled up some onions to go in the taco. On the side is a coleslaw with some cumin and pumpkin seeds, and a nice cold beer. Don’t forget extra limes!

Chipotle Shrimp Tacos with Avocado Salsa

Serves 2

30 minutes


2 tomatoes, diced

1 small red onion, diced

1 jalapeno, diced, seeds optional

2 garlic cloves, smashed

1 medium tomatillos, husked, rinsed, and diced

1 Hass avocado, cut into chunks

1 lime, juiced

1/4 cup loosely packed fresh cilantro leaves, coarsely chopped

1 tablespoon olive oil

½ teaspoon lime juice

1 teaspoon chipotle powder

1 pound medium shrimp (about 20), peeled and deveined

4-6 corn tortillas

4 sprigs cilantro, coarsely chopped

2 limes, cut into wedges



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.

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, and a little chopped cilantro. Serve with lime wedges.

Inspired by The Comfort of Cooking


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