Chipotle Shrimp Tacos with Avocado Salsa Verde

So my “baby” boy turns three in a couple of days. How can that be? It just isn’t fair that those first precious years zoom by so incredibly fast while the teenage years are so long and dramatic??? I’m convinced my hubby and I would pull a Duggar if it was the other way around.

Teenagers. Our form of birth control 🙂

When I was serving up this new recipe for dinner, my soon-to-be three year old took one look, then sweetly said to me, “I no want dinner Mommy.” He then climbed down from his chair and went back to playing in the other room. Sweet and a stinker at the same time. That’s a three year old for ya!

YUM! That is how I describe shrimp tacos. I added the cilantro lime sour cream to the original recipe and it was a great decision. This whole recipe was very quick and I love using that grill in the summer time. These are definitely coming back into our dinner rotation. I think I will try roasting the tomatillos, onion, garlic and jalapeno to try this salsa in a roasted form. It was delicious as written, but I’m always looking for a way to mix things up a bit!

Chipotle Shrimp Tacos with Avocado Salsa Verde

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Chipotle Shrimp Tacos with avocado verde salsa makes a healthy dinner recipe idea your kids will love!

Ingredients

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Salsa

• 1 small onion, quartered
• 1 jalapeno, quartered, seeds optional
• 2 cloves garlic, smashed
• 4 medium tomatillos, husked, washed and coarsely chopped
• 1 large Hass avocado, diced
• 1/3 C chopped cilantro leaves
• 1 1/2 tsp salt
• juice of 1/2 a lime

 

Shrimp

• 2 Tb olive oil
• 2 tsp chipotle chili powder
• 2 tsp salt
• 1 1/2 lbs medium shrimp, dried off with a towel.
• corn tortillas

 

Cream

• 1/2 C sour cream
• zest of one small lime
• juice of 1/2 a lime
• 2–3 Tb chopped cilantro

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Instructions

1. Put the onion, jalapeno and garlic into a food processor and finely chop. Add the tomatillos and pulse until chopped but still chunky. Transfer to a medium bowl and add the avocado, lime juice, cilantro and salt. Stir to combine.
2. In a small bowl, mix together the ingredients for the cilantro lime sour cream and set aside.
3. Heat your grill to high. Mix the olive oil, chili powder, salt and shrimp in a large bowl. After they are completely coated, skewer the shrimp and cook on the grill until shrimp are pink, about 2 minutes on each side.
4. Grill tortillas until slightly charred and pliable, about 20 seconds on each side. Wrap in a towel to keep warm until serving. To serve, spoon salsa onto the tortilla, then add 3-4 shrimp and a dollop of sour cream.

Notes

Adapted from foodnetwork.com.

• Author: Carole Jones

Nutrition

• Serving Size: 1 taco
• Calories: 210
• Sugar: 3g
• Sodium: 1210mg
• Fat: 9g
• Saturated Fat: 3g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 3g
• Protein: 19g
• Cholesterol: 136mg