Chipotle Shrimp Tacos

Photo: Randy Mayor; Styling: Jan Gautro
Shrimp tacos are a fun twist and great for a weeknight dinner or entertaining company. They only take about 15 minutes and have a lot of flavor and some heat from the chipotle chile powder. Serve with fresh orange sections.

Yield:

4 servings (serving size: 2 filled tacos)

Recipe from

Nutritional Information

Calories 366
Caloriesfromfat 29 %
Fat 11.8 g
Satfat 1.6 g
Monofat 5.5 g
Polyfat 2.6 g
Protein 37.7 g
Carbohydrate 28.2 g
Fiber 5.4 g
Cholesterol 259 mg
Iron 4.6 mg
Sodium 747 mg
Calcium 121 mg

Ingredients

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

Preparation

1. Combine first 5 ingredients in a large bowl; add shrimp, tossing to coat.

2. 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.

3. 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

Note:

David Bonom,

November 2008