Dish up flavorful shrimp tacos seasoned with chipotle chile powder in about 15 minutes.
2 teaspoons chili powder
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground chipotle chile powder
32 peeled and deveined large shrimp (about 1 1/2 pounds)
1 teaspoon olive oil
8 (6-inch) white corn tortillas
2 cups shredded iceberg lettuce
1 ripe avocado, peeled and cut into 16 slices
3/4 cup salsa verde
How to Make It
Combine first 5 ingredients in a large bowl; add shrimp, tossing to coat.
Heat oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; cook 1 1/2 minutes on each side or until done. Remove from heat.
Heat tortillas in microwave according to package directions. Place 2 tortillas on each of 4 plates; arrange 4 shrimp on each tortilla. Top each tortilla with 1/4 cup lettuce, 2 avocado slices, and 1 1/2 tablespoons salsa.
Beer note: An orange peel–infused Belgian white beer will cool the palate. Hoegaarden White ($8/six-pack), with its cloudy appearance, citrusy-fresh taste, minimal bitterness, and refreshingly tart finish is delicate enough for seafood and excels at extinguishing heat. —Jeffery Lindenmuth
The simplicity of this dish is what makes it so great and why it deserves 5 stars. It's tacos - how much fancier do you need to get?!? Personally, I love shrimp tacos and will go to our local mexican chain to get them - often. These are just as good if not better. I chopped up tomatoes, avocado and lettuce and put them on the table in individual bowls for everyone to add their own (along with the salsa verde). The next day I combined the left over veggies with the shrimp and had a little taco salad - yummy! I served the tacos with Fiesta Rice from CL which was a great compliment.
Start to finish - dinner in 20 minutes! and delish!
These were fantastic, particularly considering that I went from frozen shrimp to sitting at the table in about 20 minutes!!! they were delicious! I added lettuce, tomato, a little onion, and tomatillo salsa from the farmers market. Next time I will serve them with my chipotle sauce - simply chipotle sauce from the can mixed with sour cream or mayo - whatever is in the fridge - this will be made often
This was just ok. I thought the spice was fine. I think making a guacamole vs. using just avocado slices might help. Angel hair cabbage with a squeeze of lime juice might be better than the iceberg lettuce. I served it along side a black bean and corn salad. Nice that it went together quickly once the shrimp were peeled.
Delicious and EASY! Made these with the tomatillo sauce from the Spicy Shrimp Tacos with Grilled Tomatillo Salsa recipe from Cooking Light. We loved them! Agree that you can cut down on the sugar. Recommend leaving the cole slaw out so it will be room temperature when you put it in the hot tacos. Wrapped the filling in 2 tacos to prevent spillage. Added some cilantro and low fat sour cream to the taco. Recommend serving these with a blood orange margarita (use regular oranges if you can't find the blood oranges): http://www.creative-culinary.com/2012/02/blood-orange-margarita/
Happy Cinco de Mayo!