Guess what last night was? Yep! Taco Tuesday! So of course, the adventure continues with Taco #5/20—Chipotle Lime Shrimp Tacos. Simple as that. Another easy weeknight meal, ready to go in about 30 minutes. (Someone stop me if I start sounding more like Rachael Ray, OK?)
Shell: Mission corn tortillas
Filling: Chipotle Lime Shrimp
Toppings: lettuce, tomato, freshly grated Colby jack cheese, onion & diced avocado
Salsa: Store-bought salsa verde
Modifications: Here are my confessions: 1. We don’t have a grill, so grilled these were not. 2. I used pre-cooked shrimp. 3. I chopped the shrimp instead of skewering them. 4. I didn’t use fresh cilantro (none on hand.)
Results: But, aside all my shortcomings, these were still tasty. The chipotle powder gave those shrimp a nice kick. And the avocado provided the perfect balance with the smokiness of the cumin in the marinade.
Also, looking at the original recipe photos and what mine looked like, my marinade was more like a paste than the writer’s appeared to be. Who cares though? Oh, you do? Well, here’s a stove shot of my chopped, pre-cooked shrimp getting their thing on in the skillet. Booya.