These tacos were quite spicy, but the heat was easily counteracted by the mild toppings. The smoky heat from chipotle chilies is one of my absolute favorite flavors.
This dish was very quick to prepare. The recipe was adapted from Milk Street: The New Home Cooking by Christopher Kimball. (my last one to share… for now 🙂 ) I increased the amount of garlic and incorporated my CSA garlic scapes. We ate the shrimp filling in warm, soft corn tortillas topped with avocado, fresh cilantro, and sour cream. Perfect with refried beans on the side.
Yield: Serves 4
- 4 vine-ripened tomatoes (1 1/4 pounds), quartered
- 4 chipotle chiles in adobo sauce, with sauce
- Kosher salt and freshly ground black pepper
- 4 T olive oil, divided
- 1 1/2 pounds extra-large raw shrimp, peeled, deveined, tails removed and patted dry
- 4 T lime juice, divided
- 1 medium yellow onion, chopped
- 6 garlic cloves, thinly sliced, plus 2 garlic scapes, sliced (optional)
- 1/2 tsp dried oregano
- 1/4 cup dry white wine
- 1/2 cup fresh cilantro, plus more to serve
- 8 to 10 6-inch corn tortillas, warmed
- diced or sliced avocado, sour cream, and lime wedges, for serving
- In a food processor, pulse the tomatoes, chiles, and any sauce coating the chiles, with 3/4 tsp salt until mostly smooth, about 1 minute. Set aside.
- In a 12-inch skillet over medium-high, heat 2 T of the oil until beginning to smoke. Add half of the shrimp and cook, stirring, until golden, about 45 seconds. Transfer to a bowl.
- Repeat with the remaining shrimp, adding them to the bowl.
- Toss shrimp with 2 T of the lime juice. Set aside.
- Return the skillet to medium-high and add the remaining 2 T of oil. Add the onion and cook for 3 to 4 minutes.
- Add the garlic and oregano and cook until just beginning to brown, 1 minute.
- Stir in the wine and any accumulated shrimp juice from the bowl. Cook until liquid is nearly evaporated.
- Add the chipotle mixture and simmer, stirring, until thick enough to coat a spoon, 10 to 12 minutes.
- Remove the skillet from the heat. Stir in the shrimp, cover and let sit until the shrimp are opaque and cooked through, 2 to 4 minutes.
- Stir in the cilantro and remaining lime juice. Adjust seasonings as necessary.
- Serve with warmed tortillas, cilantro, avocado, sour cream, and lime wedges.