|Chipotle-Marinated Shrimp Tacos; Tomato-Avocado Salsa; Cilantro|
|Chopped Shrimp Marinated Overnight in Chipotle, Cilantro, and Garlic|
|Beautiful, Isn't It? Onions, Yellow Peppers, Poblano Peppers|
To recreate this meal, you'll need, for a dozen tacos suaves:
1 pound of shrimp, peeled, deveined, and chopped
1 small can of chipotle salsa
1 bunch cilantro
12 large garlic cloves, minced
1 dry pint grape tomatoes
1 ripe avocado
1 bunch green onions
salt and pepper
1 medium yellow or white onion
1 yellow bell pepper
1 poblano pepper
12 tortillas (I like corn, Ann likes wheat, we did both)
Add the chopped shrimp to a bowl. Add 1/4 cup of chipotle salsa to the shrimp. Mince all the garlic very fine and add 2/3 of it to the shrimp. Mince the stems of the bunch of cilantro fine and add that to the shrimp. Toss the shrimp well, cover, and refrigerate until ready to cook.
For the salsa, cut up the tomatoes into small pieces and add to another bowl. Add the remaining minced garlic. Slice the tops of the bunch of green onions into small pieces and add to the tomatoes. Chop half the bunch of cilantro and add. Dice the avocado and add to the salsa. Squeeze the juice of half a lime over the salsa. Spoon in a tablespoon of chipotle salsa and sprinkle over a bit of salt and pepper. Toss well and adjust the lime, chipotle, salt, and pepper as necessary.
Finely dice the onion, yellow pepper, and poblano.
When you are ready to cook, heat a large sauté pan over high heat. Film with oil and add the onions and peppers, cooking and stirring until at least the onions are translucent. If you wanted to cook it until the peppers and onions just started to caramelize, your guests wouldn't mind. Add the shrimp and cook, stirring, over high heat until just opaque, another minute or so.
Warm the tortillas and divide the shrimp among the twelve tortillas. Top with salsa and fresh cilantro. Enjoy!