Chipotle Shrimp Tacos with Avocado Salsa Verde
Bold, zesty, and fresh, these Chipotle Shrimp Tacos with Avocado Salsa Verde are a dinner game-changer that’s ready in just 30 minutes! Tender, marinated shrimp are infused with smoky chipotle peppers, garlic, and lime, then quickly seared to perfection. They’re nestled in warm corn tortillas and topped with a velvety avocado salsa verde made with tomatillos, jalapeño, and fresh cilantro. A sprinkle of crumbled Cotija cheese and a garnish of crisp red onions add the perfect finishing touches to these irresistible tacos. Ideal for weeknight dinners or taco night gatherings, this flavorful recipe combines bold spices, creamy textures, and vibrant colors for a mouthwatering meal everyone will love.
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Recipe Information
Ingredients
- 1 lb Raw shrimp, peeled and deveined
- 3 pieces Chipotle peppers in adobo sauce
- 2 cloves Garlic, minced
- 2 tbsp Olive oil
- 2 tbsp Lime juice
- 1 tsp Ground cumin
- 1 tsp Salt
- 8 Corn tortillas
- 2 Avocado
- 4 Tomatillos, husked and rinsed
- 1 Jalapeño, seeded
- 1 cup Fresh cilantro, chopped
- 1 tbsp Lime juice (for salsa verde)
- 0.5 tsp Salt (for salsa verde)
- 0.5 cup Cotija cheese, crumbled
- 0.5 cup Red onion, thinly sliced (for garnish)
Instructions
In a blender or food processor, combine the chipotle peppers, garlic, olive oil, lime juice, cumin, and salt. Blend until smooth to create a marinade.
Place the shrimp in a large bowl or resealable plastic bag. Pour the marinade over the shrimp and toss to coat. Let the shrimp marinate for 15 minutes while preparing the salsa.
In a separate blender, combine the avocados, tomatillos, jalapeño, cilantro, lime juice, and salt. Blend until smooth to make the avocado salsa verde. Set aside.
Heat a large skillet or grill pan over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side, or until pink and opaque. Remove from heat.
Warm the corn tortillas in a dry skillet or over an open flame for a few seconds on each side, until pliable.
Assemble the tacos by placing a few shrimp onto each tortilla. Top with avocado salsa verde, crumbled Cotija cheese, and sliced red onions.
Serve immediately with extra lime wedges on the side for squeezing.
Nutrition Facts
Calories |
619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 229 mg | 76% | |
| Sodium | 1201 mg | 52% | |
| Total Carbohydrate | 64.3 g | 23% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 5.3 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 304 mg | 23% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1224 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
