Chipotle Shrimp Tacos

So D made these the other night. They took about 5 minutes to make. They were really good.
We didn't have a side, because I forgot to write one down, when planning the menu.

Chipotle Shrimp Tacos

Serve with fresh orange sections.

2 teaspoons chili powder
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground chipotle chile powder
32 peeled and deveined large shrimp (about 1 1/2 pounds)
1 teaspoon olive oil
8 (6-inch) white corn tortillas
2 cups shredded iceberg lettuce
1 ripe avocado, peeled and cut into 16 slices
3/4 cup salsa verde


1. Combine first 5 ingredients in a large bowl; add shrimp, tossing to coat.
2. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; cook 1 1/2 minutes on each side or until done. Remove from heat.
3. Heat tortillas in microwave according to package directions. Place 2 tortillas on each of 4 plates; arrange 4 shrimp on each tortilla. Top each tortilla with 1/4 cup lettuce, 2 avocado slices, and 1 1/2 tablespoons salsa.
Beer note: An orange peel–infused Belgian white beer will cool the palate. Hoegaarden White ($8/six-pack), with its cloudy appearance, citrusy-fresh taste, minimal bitterness, and refreshingly tart finish is delicate enough for seafood and excels at extinguishing heat. —Jeffery Lindenmuth


Yield: 4 servings (serving size: 2 filled tacos)

CALORIES 366 (29% from fat); FAT 11.8g (sat 1.6g,mono 5.5g,poly 2.6g); IRON 4.6mg; CHOLESTEROL 259mg; CALCIUM 121mg; CARBOHYDRATE 28.2g; SODIUM 747mg; PROTEIN 37.7g; FIBER 5.4g

Cooking Light, NOVEMBER 2008