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.
Chipotle Shrimp Tacos
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.
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- Calories: 366
- Calories from fat: 29%
- Fat: 11.8g
- Saturated fat: 1.6g
- Monounsaturated fat: 5.5g
- Polyunsaturated fat: 2.6g
- Protein: 37.7g
- Carbohydrate: 28.2g
- Fiber: 5.4g
- Cholesterol: 259mg
- Iron: 4.6mg
- Sodium: 747mg
- Calcium: 121mg
- 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
- 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
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