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.
15-MINUTE SHRIMP TACOS WITH SPICY CHIPOTLE SLAW
This make-your-own-taco bar comes together in 15 minutes or less thanks to some help from the grocery store. Prepared chipotle mayonnaise, pre-cut coleslaw mix and canned beans are time-savers that make it easy to have tacos any day of the week.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a large cast-iron skillet over medium-high heat. Combine the shrimp, chili powder and a large pinch of salt in a medium bowl and stir to combine. Add the canola oil to the hot skillet and swirl to coat. Add the shrimp and cook until the shrimp is no longer opaque and just cooked through, turning only once, about 2 minutes. Transfer the shrimp to a serving bowl and cover loosely with foil to keep warm.
- Stir 2 tablespoons of water into the skillet with the dripping, using a wooden spoon or heat-proof spatula to scrape up any browned bits at the bottom of the skillet. Reserve 1 tablespoon scallions for garnish and add the rest to the skillet. Cook until the scallions are slightly softened, stirring frequently, about 1 minute. Add the beans and a large pinch of salt and cook until warmed through, about 1 minute. Turn off the heat and reserve.
- In a large bowl, stir together the chipotle mayonnaise, lime zest and juice and a large pinch of salt. Add the coleslaw mix and half of the cilantro and stir to combine.
- Serve the shrimp alongside the beans, coleslaw, remaining cilantro, scallions, sour cream or Mexican crema, lime wedges and warm tortillas.
SPICY SHRIMP TACOS WITH AVOCADO
These tasty shrimp tacos with tomatillo salsa and avocado are seasoned with chili and lime juice for a quick and easy dinner.
Provided by Fioa
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Combine shrimp, 1 tablespoon olive oil, garlic, chili powder, salt, and cayenne pepper in a bowl; toss until well coated. Cover and refrigerate for 30 minutes.
- Heat remaining 2 tablespoons olive oil in a skillet over medium-high heat. Place shrimp mixture in the skillet and cook until pink and cooked through, about 5 minutes. Sprinkle with lime juice.
- Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds each. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with cooked shrimp. Top with tomatillo salsa, avocado, and sour cream. Sprinkle with chopped cilantro.
Nutrition Facts : Calories 568.1 calories, Carbohydrate 57.7 g, Cholesterol 185.2 mg, Fat 27.5 g, Fiber 11.7 g, Protein 28 g, SaturatedFat 7 g, Sodium 1332.4 mg, Sugar 5.4 g
SHRIMP TACOS, CHIPOTLE RANCH SAUCE AND CORN SALSA #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. I enjoy this recipe because not only is it refreshing and delicious, but it's healthy too.
Provided by bostonscone_11005757
Categories Mexican
Time 14m
Yield 2 Tacos, 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute the shrimp in a skillet on medium-high heat with lemon juice and salt until cooked through. Set aside.
- Mix together cilantro, ranch dressing, chipotle pepper, and Greek yogurt in a blender or food processor until smooth.
- Toss together corn, tomato, and onion and season with salt.
- Warm the tortillas. Place shrimp in the tortillas. Drizzle the chipotle ranch sauce on top of the shrimp. Place shredded cabbage on the shrimp and top with the corn salsa.
Nutrition Facts : Calories 82, Fat 1, SaturatedFat 0.2, Sodium 18.6, Carbohydrate 17.4, Fiber 3, Sugar 2.5, Protein 2.5
CHIPOTLE SHRIMP TACOS
Warm corn tortillas filled with spicy chipotle shrimp and garnished with cilantro, onion, and lime.
Provided by rvelasquez
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- In a large, deep skillet fry the bacon over medium-high heat until evenly brown. Drain the bacon fat. Add the onions to the pan with the bacon and cook 5 minutes or until the onions are translucent. Stir in the shrimp and chipotle chiles; cook 4 minutes or until heated through.
- Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with shrimp mixture. Sprinkle with cilantro, lime juice, and salt.
Nutrition Facts : Calories 376.6 calories, Carbohydrate 26.2 g, Cholesterol 315.7 mg, Fat 11.1 g, Fiber 4.2 g, Protein 41.9 g, SaturatedFat 3.3 g, Sodium 830.3 mg, Sugar 1.1 g
SHRIMP TACOS, AVOCADO CORN SALSA + CHIPOTLE RANCH SLAW #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. While traveling in Mexico with our 4 small children, we sampled many different types of tacos - it seemed that each Mexican city that we visited had its own special flavors and fillings. Our favorites were the shrimp tacos - sometimes spicy, sometimes sweet. We ate them topped with so many inventive salsas made from fruits like mango, pineapple or tomato to veggies like cucumbers or any of the infinite types of peppers available in Mexico, to the very simple shrimp tacos heaped with fresh herbs or avocado. Back home, I began toying with shrimp tacos and have served them dozens of ways. This version is a favorite among family and friends and is very adaptable and super easy to do for a crowd - that's always fun!
Provided by vbeaux
Categories Mexican
Time 40m
Yield 12 shrimp tacos, 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Make the Chipotle Ranch Dressing: Chop 1 clove garlic and 2 tbs shallots in the bowl of a food processor for a few seconds before adding a chipotle pepper and 1 tbs. adobo sauce from a can of chipotle peppers in adobo. Process for 30 seconds; add the Hidden Valley Original Ranch Dressing, Greek Yogurt, zest and juice of a lime and process until smooth. Turn out into a bowl and season with salt and pepper. Stir 2 tbs. snipped chives.
- Toss the shredded cabbage with the red onion and about ½ cup of the Chipotle Ranch Dressing. Season with Salt and Pepper. Set aside to wilt a little and develop flavor while you prepare the rest of the dish.
- In another bowl, combine the corn, avocado, red and jalapeno peppers, cilantro, zest and juice of one lime, 2 tbs minced shallots and a tablespoon of fresh chives. Season with Salt and Pepper.
- Heat the oil in a sauce pan over medium high heat and cook 3 tbs. shallots for a minute or two before adding the sliced garlic, cook for 30 seconds before adding the shrimp. Cook until the shrimp are pink, curled and cooked through. Remove from heat and toss shrimp mixture with ¼ Cup of the Chipotle Ranch Dressing and 2 tbs chives.
- Heat the tortillas by laying them directly in the grate of a gas burner and turning every 20 seconds or so until soft and heated and showing some char marks.
- To serve, spoon some shrimp onto a tortilla, top with a few spoons of the Corn and Avocado Salsa and a few spoons of the slaw. Slaw. Drizzle with some more Chipotle Ranch Dressing and garnish with fresh chives and cilantro.
Nutrition Facts : Calories 1208.2, Fat 55.5, SaturatedFat 9.8, Cholesterol 158.1, Sodium 2488.6, Carbohydrate 143.3, Fiber 13.9, Sugar 8.2, Protein 38.4
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