Chipotle Shrimp Tacos with Grilled Corn

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by Chef Maggie Norris, Whisked Away Cooking School

azfamily.com

Posted on April 26, 2013 at 9:34 AM

Chipotle Shrimp Tacos with Avocado Salsa Verde
Yields: 4 servings

Avocado Salsa:
1 small onion, quartered
1 jalapeno, quartered, seeds optional
1 garlic clove, smashed
4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
1/2 Hass avocado, peeled, seeded, and cut into chunks
1 1/4 teaspoons kosher salt
1/4 cup loosely packed fresh cilantro leaves, coarsely chopped

Shrimp:
1 tablespoon olive oil
1 teaspoon chipotle or blended chili powder
1 teaspoon kosher salt
1 pound medium shrimp (about 20), peeled and deveined
8 corn tortillas
8 sprigs cilantro for garnish
2 limes, cut into wedges


Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.

Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.

Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.


Grilled Corn with Cilantro Pesto
Yields: 4 servings

4 ears corn on the cob, husks removed
1/2 cup Cilantro Pesto, recipe follows
1/4 cup grated Cotija cheese (feta or Parmesan may be substituted)

Cilantro Pesto:
1 bunch cilantro, leaves washed and drained
3/4 cup canola oil
1/4 cup Roasted Green Pumpkin seeds, recipe follows
1/2 cup grated Cotija cheese (can substitute feta or Parmesan)
2 cloves garlic, chopped, optional

Roasted Green Pumpkin Seeds:
1/2 cup green pumpkin seeds
1 tablespoon canola oil
2 teaspoons chili powder
Salt


Heat the grill to medium-high. Once hot, lay the corn across the grill. Rotate corn every 3 minutes until all sides are evenly golden and slightly charred, about 15 minutes.

Put the corn on a platter. While corn is still hot brush the corn with cilantro pesto and then sprinkle with the Cotija cheese. Serve.

Cilantro Pesto:
In a food processor add the cilantro, canola oil, pumpkin seeds, Cotija cheese, and garlic. Puree until smooth but not liquid. Taste for seasoning. Set aside.

Roasted Pumpkin Seeds
Preheat the oven to 450 degrees F.

Add the pumpkin seeds, canola oil, chili powder and salt, to taste, in a small bowl. Mix well to combine.

Spread the pumpkin seeds out evenly on a cookie sheet or baking pan. Bake, stirring the seeds every few minutes until golden brown, about 10 minutes.

Set aside until cool.



 

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