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Taco Tuesday: Chile Spiced Shrimp Tacos with Avocado Salsa

April 1, 2014 by Jaida 1 Comment

Yep, you read that title right…Taco Tuesday!! It’s been awhile, I know…but boy do I have a good ‘un for you today!! I actually had these on the menu for weeks and it just kept getting pushed back over and over and…well, you get the gist. But finally I got them made and thank goodness I did!!

Chile Spiced Shrimp Tacos 3
Who doesn’t like a slightly spicy shrimp taco, topped with a creamy, refreshing avocado salsa? No one I know, that’s for sure!! And I love how the spices actually, visibly stuck to the shrimp. I’ve made some in the past that didn’t quite have the flavor stick and it was very disappointing. Not these, though. Not a hint of disappointment. Only lots of yummy flavor and deliciousness.
Chile Spiced Shrimp Tacos 2
And no, this isn’t an April Fool’s joke…they really are delicious. I wouldn’t  joke about food, y’all! So, in honor of a long overdue Taco Tuesday post, I think you all should make these tacos tonight!! Then let me know how much you love them, too!!
Chile Spiced Shrimp Tacos with Avocado Salsa
As seen on Dinners, Dishes, & Desserts
Ingredients
 

Red Chili Paste

  • 2 dried Ancho chiles
  • 4 cloves garlic, roasted
  • 1/8 tsp cinnamon
  • 1 bay leaf, crushed
  • 1/2 tsp cumin
  • 1/2 tsp pepper
  • 1/2 tsp oregano
  • 1 tsp salt
  • 1/2 cup red wine vinegar

Shrimp

  • 1 lb shrimp, peeled and deveined
  • 1/3 cup red chile paste
  • 1 Tbsp olive oil
  • 1 avocado, peeled and diced
  • 1 tomato, chopped
  • 1 jalapeno, seeded and diced
  • 1 Tbsp lime juice
  • 2 Tbsp cilantro, chopped
  • Tortillas (we use a corn/whole wheat blend)
Preparation
  1. To make the Red Chile Paste – Cut the chiles into flat pieces, remove the seeds and veins. In a skillet over medium, heat for about 3 minutes, turning half-way through, until they start to soften.
  2. Place chiles in a blender, cover with boiling water, and let sit for 30 minutes.
  3. After 30 minutes, pour out the water leaving the chiles in the blender. Add remaining ingredients. Plus until smooth. Add water, a little at a time, to thin out as necessary.
  4. Place the shrimp in a bowl or resealable plastic bag and pour 1/3 cup (or more if you want) of the red chile paste over the top. Mix the shrimp so that all are coated and marinate for about 30 minutes.
  5. Heat olive oil in a skillet over medium-high heat. Add the shrimp and cook for 3 minutes per side, or until cooked through.
  6. Serve shrimp in warmed tortillas topped with avocado salsa.

Filed Under: Main Dish, Seafood, Shrimp, Tacos Tagged With: Avocado, Chile, Salsa, Taco Tuesday, Tacos

Previous Post: « Beef and Black Bean Enchiladas
Next Post: Sammich Saturday: Pork Tenderloin Slider with Mango Slaw »

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Comments

  1. Ashley Lecker

    April 1, 2014 at 4:40 pm

    These sound awesome!

    Reply

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Welcome!

As a busy wife and mom who also works a full time job, I try to have dinner done in 30 minutes or less so I can spend more of my evenings with my hubby and baby girl, so what you will find here are recipes that are mostly-healthy, quick and easy. Of course I have desserts, less healthy and more time-intensive meals as well (everything in moderation!), but all-in-all, you can count on weeknight friendly options, all made with love and dished up with a side of life, love, and family! Read More…

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