I'm just going to tactfully ignore the fact that it's been four months since my last post and dive right in:
Taco connoisseur that I am, it’s not often that I find myself actually cooking them for myself, in my own kitchen. So, this week was a big step for me: I helped Nick whip up these chipotle shrimp tacos with avocado salsa verde. (Okay—he did most of the work. But I cut the avocados!)
I won’t keep you in suspense: These are INCREDIBLE, and they combine three of my favorite things: spice, seafood and avocados.
The verde salsa is perfection—creamy, thanks to the avocado, with a kick of flavor from the cilantro, jalapeño and garlic. We dialed up the heat even more by adding another pepper to the mix. side note: I wish I could tell you what kind of pepper it was, but I can’t remember. (I can tell you that it was procured from the Grant Park Farmer’s Market, though.)
The shrimp’s seasoning—olive oil, chili powder and salt—is beautiful in its simplicity. I am never preparing my shrimp sans chili powder ever again, and I overstuffed my tortillas (which we pan-fried in olive oil) with them because they were just THAT IRRESISTIBLE.
Bold statement here, but I think these babies are tastier than any restaurant’s shrimp taco that I’ve tried. The best part is that we had a boatload of salsa leftover, which paired excellently with tortilla chips. #WIN