Well, there goes the neighborhood. I let Katy help me out by posting her potato soup recipe and I get completely over-shadowed. Just superior writing and creativity. I struggle to spell and use words with more than three syllables and she is curing the common cold around the world . But anyway, I guess it’s good for the blog so I’ll accept it…..
Anyway to continue with Katy’s spicy tangent, I figured I would share this recipe for shrimp tacos we made last weekend. It was really easy and pretty inexpensive too since the shrimp were on sale at the good ol’ H.E. Butt (Texas’ Stop n’ Shop). Katy made the avocado salsa verde sauce which was surprisingly good. Not that I was surprised she made a good sauce, but it used raw tomatillos not cooked down ones like normal salsa verde. Either way definitely make it, it goes awesome with the shrimp and really completes the taco. Make the salsa first since it takes a little longer and will have time to sit and let the flavors mix together while the shrimp cooks.
Avocado Salsa Verde
- 1 small onion
- 1 jalapeno cut and seeded
- 4 tomatillos
- 1 garlic clove smashed
- 1/2 hass avocado
- salt and pepper
- Flour tortillas
- 1 lb. small peeled shrimp (I used pre-cooked, you can use raw as well)
- 1 tablespoon olive oil
- 2 oz. chipotle peppers in adobo sauce
- 2 limes
- 1/4 cup cilantro finely shredded
- salt and pepper
In a large bowl, mix the olive oil, shrimp (peeled and deveined), the juice from 1/2 a lime, and chipotle peppers finely chopped until the shrimp are coated well. Add pinch of salt and pepper. After everything is mixed well set it aside and heat a large skillet to medium-high. I had to cook them in two batches but if you have a big enough pan go for it in one. In a separate pan heat up the tortillas until they are soft, or just microwave with a moist paper towel to soften.