Smoky, saucy and spicy, these citrussy, chipotle-accented shrimp tacos are perfect for a quick and easy taco dinner any night of the week.
Recipe tags: smoky-chipotle base, easy difficulty, halfhour, seafood, skillet
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 tbsp | olive oil |
| 1 | small onion, diced |
| 2 | cloves garlic, minced |
| 1 lb | large peeled, deveined, tails-removed shrimp (21–25 count) |
| 2 tbsp | Better Than Bouillon® Smoky Chipotle Base |
| 2 tbsp | tomato paste |
| 1 cup | canned diced tomatoes (with juice) |
| 2 tbsp | lime juice |
| 12 | 12 corn tortillas (5 inches), warmed according to package directions |
| 1 | avocado, halved, pitted, peeled and diced |
| ⅓ cup | sour cream |
| ¼ cup | loosely packed cilantro leaves |
Directions
In large skillet set over medium heat, heat oil. Cook onion and garlic, stirring occasionally, for 3 to 5 minutes or until starting to soften.
Add shrimp and Culinary Collection Smoky Chipotle. Cook, stirring occasionally, for 1 to 2 minutes or until shrimp start to curl and turn pink.
Stir in tomato paste; cook for 1 minute. Stir in diced tomatoes and lime juice; bring to a boil. Cook, stirring occasionally, for 3 to 5 minutes or until sauce has thickened and flavors are married.
Assemble shrimp in warm tortillas with avocado. Drizzle with sour cream and garnish with cilantro.
Tip: This shrimp dish is also delicious served over rice. Or serve simply as a crowd-pleasing appetizer for sharing.