A Mid-Finals Fiesta

In honor of Cinco de Mayo my friend Kim, roommate Chloe, and I decided to take a study break and make a Mexican inspired dinner.  We came across a recipe on cookinglight.com for Chipotle Shrimp Tacos and figured we should try it.  At the grocery store we made sure to get uncooked shrimp after ending up with rubbery shrimp when we tried using already cooked shrimp the last time we tried cooking.  The recipe was incredibly easy and could not have taken more than 15 minutes to prepare absolutely delicious tacos that we paired with Spanish rice.

Chipotle Shrimp Tacos

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

Preparation

·         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.