food fanatic.bookaholic.mommy

Last week I read the non-fiction book Waiter Rant. Inspired by  meal tacos that one of the cooks made for the restaurant staff, I decided to whip together some shrimp soft tacos. These tacos were extremely quick and easy to make. The best thing about shrimp, aside from their yummy-ness, is that they cook up very quickly. I served these up along with the Mexican chicken soup for a meal that wasn’t too heavy.


Chipotle Shrimp & Avocado Soft Tacos


Avocado & Salsa

  • 1/2 Haas Avocado, peeled and cut into chunks
  • 1/4 cup cilantro, coarsely chopped
  • 1/2 teaspoon Kosher salt
  • 1/4 – 1/2 cup Salsa Verde (purchased or homemade)


  • 1/2 Tablespoon olive oil
  • 1/2 teaspoon chipotle powder (or red chili pepper)
  • 1/2 teaspoon kosher salt
  • 1/2 pound raw medium shrimp, peeled and deveined
  • 4 corn tortillas
  • chopped small red onion
  • 1 lime, cut into wedges


  1. Toss the avocado, cilantro and kosher salt together in a small bowl and set aside.
  2. Heat the stove 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. Cook the shrimp until translucent, about 1 1/2 to 2 minutes on each side.
  3. Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.)
  4. Spoon the salsa on the tortilla, then top with about 2 or 3 shrimp and some avocado chunks, onion and chopped cilantro. Serve 2 tacos per person, with a lime wedge on the side

Comments on: "Chipotle Shrimp & Avocado Soft Tacos" (2)

  1. Sounds like a good combination~

  2. This sounds delicious! I’ll have to give it a try.

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