Chipotle Shrimp Taco With Avocado Salsa Verde Recipes
CHIPOTLE SHRIMP TACO WITH AVOCADO SALSA VERDE
Fire up the grill for a healthy Chipotle Shrimp Taco with Avocado Salsa Verde recipe from Food Network Kitchen.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- 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.
- 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.
SHRIMP TACOS WITH AVOCADO TOMATILLO SALSA
This shrimp taco recipe makes a delicious and fun meal! The salsa makes it very refreshing with a spicy kick. It is a great summertime meal. Enjoy!
Provided by McCrazy
Categories Main Dish Recipes Taco Recipes
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Place avocado, onion, tomatillos, jalapeno pepper, cilantro, garlic, and salt in the bowl of a food processor. Pulse until small chunks remain.
- Fill resealable plastic bag with shrimp, chili powder, and salt; shake to coat.
- Heat olive oil in a skillet over medium heat. Add shrimp and cook until pink and opaque, 2 to 3 minutes.
- Divide salsa, shrimp, and cabbage evenly to fill tortillas. Squeeze lime juice onto each taco.
Nutrition Facts : Calories 259.7 calories, Carbohydrate 30.1 g, Cholesterol 115 mg, Fat 9.4 g, Fiber 6.8 g, Protein 16.5 g, SaturatedFat 1.5 g, Sodium 1135.5 mg, Sugar 1.7 g
CHIPOTLE SHRIMP TACOS WITH AVOCADO SALSA VERDE
Spicy char-grilled shrimp nestled in corn tortillas with a green tomatillo & avocado salsa. From food t.v.
Provided by BerrySweet
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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 stove top 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.
Nutrition Facts : Calories 323.8, Fat 10.6, SaturatedFat 1.6, Cholesterol 172.8, Sodium 1183.5, Carbohydrate 32.4, Fiber 6.7, Sugar 3.2, Protein 27.2
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SHRIMP TACOS WITH AVOCADO SALSA VERDE - RECIPE RUNNER
From reciperunner.com
4.3/5 (30)Total Time 30 minsCategory Tacos + TostadasCalories 274 per serving
- Preheat oven to 425° F. Put the onion, jalapeño, and tomatillos on a rimmed baking sheet lined with foil. Drizzle with olive oil, season with salt and pepper and toss together until coated. Roast for approximately 8-10 minutes or until the vegetables are soft. Remove from the oven and let them cool for a few minutes.
- Add the roasted vegetables and the remaining ingredients to a food processor or blender. Pulse or blend until the salsa is mostly smooth. Taste for seasoning and set aside until ready to use.
- Heat 2 teaspoons of olive oil in a large skillet over medium-high heat. In a large bowl toss together the shrimp, cumin, chili powder, salt and pepper until coated. Cook the shrimp until translucent, about 1 1/2 to 2 minutes on each side.
- Char the tortillas over an open flame on a gas stove or grill or warm them in the microwave wrapped in a damp paper towel until they are pliable. Fill the tortillas with 3 shrimp and top with the avocado salsa verde, chopped red onions, cilantro and diced avocado. Serve with a lime wedge on the side.
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- Put the onion, jalapeno and garlic into a food processor and finely chop. Add the tomatillos and pulse until chopped but still chunky. Transfer to a medium bowl and add the avocado, lime juice, cilantro and salt. Stir to combine.
- Heat your grill to high. Mix the olive oil, chili powder, salt and shrimp in a large bowl. After they are completely coated, skewer the shrimp and cook on the grill until shrimp are pink, about 2 minutes on each side.
- Grill tortillas until slightly charred and pliable, about 20 seconds on each side. Wrap in a towel to keep warm until serving. To serve, spoon salsa onto the tortilla, then add 3-4 shrimp and a dollop of sour cream.
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Ratings 1Calories 450 per servingCategory Entree
- Add the shrimp, garlic, chili powder, 1 T oil and lime juice to a bowl. Set aside while preparing the avocado salsa.
- Heat a skillet over medium-high heat. Add shrimp. Cook until the shrimp just turn opaque (about 2 minutes on each side).
- Assemble the tacos by adding the shrimp to the corn tortillas. Top with the avocado salsa and serve.
HEAL N CURE - SHRIMP TACOS WITH AVOCADO SALSA VERDE
From healncure.com
Servings 4Total Time 40 minsEstimated Reading Time 50 secs
- *I didn’t have chipotle chili powder so I used a combination of a little chili powder, a little cumin, a little cayenne. Grill or pan-fry the shrimp until translucent, about 1.5 minutes per side.
- Spoon salsa verde over the lettuce leaves and top with shrimp and cilantro. Serve with lime wedges.
- Heat a cast iron skillet over medium heat. Place the onion, jalapeno, garlic, and tomatillos in the pan. Cook for about 2-3 minutes or until nicely browned on the bottom, then flip and continue to cook until tender, a few more minutes. Alternatively, place everything on a broiler safe pan and broil until slightly charred and soft, or grill. Place everything into a food processor or blender. Add the avocado, cilantro, lime juice, and salt and pepper to taste.
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