Chipotle Shrimp Tacos with Avocado, Corn, and Tomato

shrimpavotacos

We’re home for the summer and back in the kitchen! This semester went by far too quickly…it’s so strange to think that we began this blog at the onset of our junior year of high school, and now we’ll be college juniors in the fall. We’re approaching our 4-year blog anniversary (we need to bake something special to celebrate that!).

One significant feature of this semester was finishing up our second required year in a foreign language- we both chose Spanish. Fortunately for us, our experience of Latino cultures is hopefully just beginning. I (Celine) will be traveling to southern Mexico next winter for an immersion trip and will likely get to practice my (admittedly very choppy) language skills. More accessibly, there are so many fantastic restaurants across the country, too, as a product of the  increasing incorporation of Latino food into American cuisine. Luckily for us, there’s a pretty good Mexican restaurant right near campus, with a multitude of offerings, from burritos to horchata to salsa verde enchiladas. I spent a bit too much money there this year, but it’s hard to resist!

After developing a fixation on Israeli/Mediterranean cuisine following our trip to Israel over spring break, we seem to have transitioned to Mexican since we got home for the summer. These tacos are in the lineup. They couldn’t be easier, nor more delicious! Shrimp is sauteed with pureed chipotle in adobo sauce, diced, and mixed with avocado (always, always a good choice!), corn, and tomatoes. This fabulous mixture is piled onto a tortilla with some greens and a drizzle of lime crema. These went over very well with our family, and we already are looking forward to round two ASAP!

Chipotle Shrimp Tacos with Avocado, Corn, and Tomato

Serves about 6

Recipe from Annie’s Eats

Ingredients:

  • 1 lb. uncooked medium shrimp, peeled and deveined
  • ¼ cup chipotle peppers in adobo sauce
  • Salt and pepper
  • 1 cup grape/cherry tomatoes, quartered
  • 1½ cups corn (kernels cut from the cob or thawed frozen kernels both work)
  • 2 avocados, pitted and diced into medium-sized cubes
  • ½ cup cilantro, chopped roughly
  • Juice of half a lime
  • 1 cup thinly sliced green cabbage (we used an un-sauced cole slaw mix from Trader Joe’s and it worked well)
  • 1 cup thinly sliced baby spinach leaves
  • 1½ tbsp. olive oil
  • Corn tortillas
  • ½ cup sour cream+a squeeze of lime juice, for serving (just combine the two in a small bowl)

Directions

Place the shrimp in a medium bowl. Add the chipotles in adobo to a small bowl and use an immersion blender to puree until smooth (you can add a little water to make this go easily, though it’s ok if it’s not completely smooth). Add 2-3 tablespoons of the chipotle puree to the bowl with the shrimp. Season with salt and pepper and toss until the sauce is distributed evenly. Set aside.

In a large bowl, combine the tomatoes, corn, avocado, cilantro, and lime juice. Season  to taste with salt and pepper and toss to combine (be careful not to crush the avocado!). In a small bowl, combine the cabbage and spinach, and combine.

In a large skillet, heat the olive oil over medium-high heat. Add the shrimp to the pan in a single layer and cook, turning once,  until opaque and cooked through, a couple of minutes on each side. Remove to a cutting board and let cool for a couple minutes before chopping coarsely and adding to the bowl with the corn and tomato mixture. Fold in with a light hand until thoroughly combined. Assemble tacos with corn tortillas, the cabbage mixture, and the shrimp mixture. Drizzle with the sour cream/lime juice mix and serve. Enjoy!

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