Chipotle Shrimp Tacos

By sheilaolim

Serve with fresh orange sections.

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

Ingredients

• 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

Details

Servings 4

Preparation

Step 1

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