CHIPOTLE SHRIMP TACO WITH AVOCADO SALSA VERDE
Fire up the grill for a healthy Chipotle Shrimp Taco with Avocado Salsa Verde recipe from Food Network Kitchen.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- 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.
CHIPOTLE SHRIMP & AVOCADO TOSTONES
Need an appetizer that will get the whole party talking? Try topping fried plantain slices with sautéed shrimp, avocados and spicy mayo!
Provided by My Food and Family
Categories Home
Time 40m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Toss shrimp with 1 Tbsp. aioli until evenly coated.
- Heat half the oil in large skillet on medium heat. Add plantains; cook 3 to 5 min. or until lightly browned, turning once. Use slotted spoon to transfer plantains to work surface; flatten to 1/4-inch thickness. Return plantains to skillet with remaining oil; cook 3 to 5 min. or until golden brown on both sides, turning once. Remove from skillet; drain on paper towels.
- Add shrimp to skillet; cook 4 to 6 min. or until shrimp turn pink, stirring frequently. Cool slightly. Meanwhile, mash avocado in medium bowl. Add lime juice, sour cream and 1 Tbsp. cilantro; mix well.
- Cut shrimp lengthwise in half. Place plantain slices on serving plate; top with avocado mixture, shrimp, remaining aioli and cilantro.
Nutrition Facts : Calories 130, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 115 mg, Carbohydrate 9 g, Fiber 1 g, Sugar 6 g, Protein 3 g
TOSTONES WITH SALMON TARTARE AND AVOCADO-CHIPOTLE RELISH
Provided by Amanda Hesser
Categories dinner, main course
Time 1h
Yield 8 appetizer servings
Number Of Ingredients 14
Steps:
- In small mixing bowl, combine salmon, mustard, capers, scallions, chopped cilantro, olive oil and 1 tablespoon of the chipotles. Mix well. Season to taste with salt and pepper. Refrigerate until ready to serve.
- In medium mixing bowl, combine avocados, lime juice and remaining tablespoon of chipotles. Mash with fork until blended but not quite smooth. Season to taste with salt and pepper. Fold in creme fraiche until mixture has a marbled appearance. Refrigerate until ready to serve.
- In deep, heavy skillet, heat peanut oil to 325 degrees. Add half of the plantain quarters, and fry without stirring until bottom halves are golden brown, about 2 minutes. Turn quarters, and fry an additional 2 minutes. Remove, and drain on paper towels. Repeat with remaining plantains.
- Increase temperature of oil to 375 degrees. Using meat pounder or other heavy object, flatten each plantain slice until 1/8 inch thick. Return tostones to skillet, and fry tostones until golden-brown and crisp, about 1 minute a side. Drain on paper towels, and sprinkle with kosher salt to taste.
- To serve, place each tostone in middle of a small plate, and top with 1 heaping tablespoon of salmon tartare. Top salmon with 1 teaspoon Avocado-Chipotle Relish, and garnish with cilantro leaf. Serve immediately.
Nutrition Facts : @context http, Calories 1032, UnsaturatedFat 78 grams, Carbohydrate 20 grams, Fat 102 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 18 grams, Sodium 608 milligrams, Sugar 8 grams, TransFat 0 grams
BOBBY FLAY'S TOSTONES WITH SALMON TARTAR AND AVOCADO-CHIPOTLE RELISH
Provided by Bobby Flay
Categories appetizer
Time 2h
Yield 4 servings as and appetizer
Number Of Ingredients 17
Steps:
- Heat oil in a heavy frying pan to 325 degrees F. Add the plantain quarters in 3 batches and fry until soft, about 2 minutes per side, turning once. Transfer to a paper towel-line plate with a slotted spoon to drain. Repeat with the remaining plantains.
- Heat the oil to 375 degrees F. Using a tostone maker, tortilla press, meat pounder or other heavy object, flatten each plantain slice until 1/8 inch thick. Fry the tostones until crisp and golden brown, about 1 minute per side. Drain on paper towels. Sprinkle immediately with salt.
- Combine all ingredients in a medium bowl and season with salt and pepper to taste.
- Place avocados, chipotle and lime juice in a medium bowl and mash with a fork until almost smooth, but some texture remains. Add the creme fraiche and fold until almost combined (should have a marbled appearance) and season with salt and pepper to taste
- Assemble:
- Place a heaping tablespoon of salmon tartar in the center of each tostones and top with a teaspoon of avocado-chipotle relish. Garnish with cilantro leaf. Serve immediately.
CHIPOTLE SHRIMP WITH AVOCADO CREAM
Provided by Eddie Jackson
Categories appetizer
Time 1h15m
Yield 10 servings
Number Of Ingredients 15
Steps:
- In a bowl, combine the shrimp with half of the red onions, a handful of chopped cilantro, 2 teaspoons adobo sauce, and the coconut oil, garlic powder, some salt and pepper, and a drizzle of honey. Marinate in the refrigerator for 30 minutes.
- Combine the avocados, lime juice, sour cream, adobo powder and the remaining onions in a bowl. Mix until you have a smooth paste; press through a fine-mesh sieve. Stir in the jalapenos.
- Set a saute pan over medium-high heat and coat with vegetable oil. Add the marinated shrimp; cook until pink throughout. Finish with a handful of fresh cilantro. Spread the avocado sauce on a serving platter; arrange the shrimp on top. Serve.
SHRIMP & AVOCADO TOSTADAS RECIPE BY TASTY
Here's what you need: corn tortillas, olive oil, shrimp, english cucumber, tomato, avocado, red onion, lemon, lime, fresh cilantro, salt, serrano pepper
Provided by Greg Perez
Categories Lunch
Yield 6 tostadas
Number Of Ingredients 12
Steps:
- Preheat oven to 425ºF (220ºC).
- Lay the corn tortillas on a parchment paper-lined baking sheet and lightly brush both sides with olive oil.
- Bake the tortillas for 5 minutes and then flip them over continue baking another 5 minutes. The tostadas should be brown and crispy. Set the pan aside to cool.
- Roughly chop the shrimp and transfer to a bowl.
- Add the cucumber, tomato, avocado, red onion, lemon juice, lime juice, cilantro, salt, and serrano chile (optional), and stir to combine.
- Marinate for 10-15 minutes.
- Spoon the shrimp mixture onto the tostadas.
- Enjoy!
Nutrition Facts : Calories 253 calories, Carbohydrate 23 grams, Fat 10 grams, Fiber 5 grams, Protein 18 grams, Sugar 4 grams
20-MINUTE CHIPOTLE SHRIMP
Our Chipotle Shrimp recipe is perfect for everything from weeknight dinners to entertaining. The flavorful marinade comes together in just minutes. Brushing the shrimp during grilling really lets the flavor shine through.
Provided by Country Crock®
Categories Trusted Brands: Recipes and Tips Country Crock®
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Combine Country Crock® Spread, cilantro, lime juice, honey, garlic, cumin, chipotle chili powder, and salt in non-aluminum dish.
- Reserve half of Country Crock® Spread mixture. Add shrimp and toss to coat. Cover and marinate 10 minutes.
- Skewer shrimp. Grill or broil shrimp, turning once and brushing with reserved Spread mixture, 5 minutes or until shrimp turn pink.
- Serve shrimp in tortillas and, if desired with black beans, Mexican crema, diced avocado, and chopped cilantro. Garnish with lemons or limes if desired.
Nutrition Facts : Calories 126.2 calories, Carbohydrate 10.1 g, Cholesterol 172.6 mg, Fat 1.1 g, Fiber 0.2 g, Protein 18.8 g, SaturatedFat 0.3 g, Sodium 491.6 mg, Sugar 8.8 g
CHIPOTLE SHRIMP TOSTADAS
Fast, Healthy, & Staff Favorite! To create this Southwestern-inspired dish Melissa Rubel, from F&W Magazine, tosses shrimp wth chipotle chile powder (made from dried, smoked jalapenos) grills them, then layers them on top of crunchy fried corn tortillas and crisp citrusy slaw.Recipe by Melissa Rubel, from Pairing of the Day: September 2008, How to Cook with Spices.Serve with a Berry-scented Rose:2007 S.C. Pannell Grenache Rose.
Provided by Manami
Categories Peppers
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a medium, deep skillet, heat 1/4 inch of vegetable oil until hot.
- Fry one tortilla at a time over moderately high heat until lightly golden on both sides, about 2 minutes.
- Drain on paper towels and sprinkle with salt(while they are still hot!)
- Preheat a grill pan.
- In a medium bowl, toss the shrimp with the 1 teaspoon of vegetable oil and the chipotle chile powder; season the shrimp with salt.
- Grill the shrimp over moderately high heat, turning once, until they are browned in spots and cooked through, about 4 minutes.
- In a medium bowl, toss the cabbage with the tomato, scallions, sour cream and lime juice and season with salt.
- Set the tortillas on plates and top with the cabbage slaw, chipotle shrimp, avocado, radishes and cilantro.
- Serve with lime wedges.
Nutrition Facts : Calories 203.6, Fat 10.6, SaturatedFat 2.7, Cholesterol 77.1, Sodium 363.1, Carbohydrate 18.8, Fiber 6.1, Sugar 4.1, Protein 11
CHIPOTLE SHRIMP TACOS WITH AVOCADO SALSA VERDE
Spicy char-grilled shrimp nestled in corn tortillas with a green tomatillo & avocado salsa. From food t.v.
Provided by BerrySweet
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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 stove top 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.
Nutrition Facts : Calories 323.8, Fat 10.6, SaturatedFat 1.6, Cholesterol 172.8, Sodium 1183.5, Carbohydrate 32.4, Fiber 6.7, Sugar 3.2, Protein 27.2
More about "chipotle shrimp avocado tostones recipes"
CHIPOTLE SHRIMP BURRITOS WITH AVOCADO CREMA
From foodiecrush.com
5/5 (3)Total Time 2 hrs 25 minsCategory Main CourseCalories 569 per serving
- Blend chipotle peppers, adobo sauce, garlic, honey, 2 tablespoons of olive oil and cinnamon in a food processor until smooth. Place shrimp in a gallon Ziploc freezer bag with chipotle mixture and marinate in fridge for 1-2 hours.
- Meanwhile, place avocado halves, crema and Hatch green chile enchilada sauce in a blender and mix to combine. Add a tablespoon of water or more enchilada sauce to desired consistency. Refrigerate until ready to assemble burritos.
- Cook rice according to package directions. Fluff rice and add the juice of one lime and cilantro leaves. Keep warm on low heat.
- Bring a heavy bottom skillet or cast iron skillet to medium high heat and add remaining tablespoon of olive oil. Once hot add shrimp in batches taking care not to overcrowd pan. Cook for 2 minutes each side then flip and cook for an additional minute. Remove from pan and continue until all shrimp are cooked.
CHIPOTLE SHRIMP WITH AVOCADO SAUCE ZUCCHINI NOODLES
From chefdehome.com
Cuisine AmericanCategory Pasta, Main CourseServings 4Total Time 28 mins
- In food processor, combine all ingredients for Chipotle sauce - all chipotle en adobo, 1 tbsp olive oil, 1 tbsp agave syrup, 2 garlic clove, 1/2 tsp cumin powder, and 1 tsp oregano. Pulse until pureed.
- Remove in a bowl, add shrimp, coat and set aside. You need a heaping tablespoon sauce for each 10 shrimp pieces. Save remaining sauce to use when serving (Step - 5)
- In food processor, combine remaining ingredients for avocado sauce - avocado, jalapeno, cilantro stem and leaves, 2 tablespoon olive oil, 1 garlic clove, 1/2 tsp cumin, 1 tsp oregano with a tablespoon of water. Pulse until pureed and creamy. If sauce appears too thick, add 1-2 tbsp more water. Taste and adjust salt, black pepper, and lime juice.
- Heat a tsp oil in a saute pan, add spiralized zucchini and carrot. Saute on high heat until slightly charred at edges (1-2 minutes). Remove in a wide bowl. Heat remaining oil in a saute pan, add marinated shrimp, cook until pink and slightly caramelized from both sides. (2-3 minutes each side)
SPICY ROASTED SHRIMP SANDWICH WITH CHIPOTLE AVOCADO …
From damndelicious.net
5/5 (4)Estimated Reading Time 2 minsServings 4
SPICY HONEY CHIPOTLE SHRIMP AVOCADO CROISSANT MELTS
From cookingwithawallflower.com
SHRIMP & AVOCADO TOSTONES - GFMADEEASY.COM
From gfmadeeasy.com
TOSTONES WITH SHRIMP, AVOCADO, AND PASSION FRUIT SLAW
From beyondmeresustenance.com
CREAMY CHIPOTLE SHRIMP - DOWNSHIFTOLOGY
From downshiftology.com
SPICY SHRIMP SANDWICH WITH CHIPOTLE AVOCADO …
From lifesambrosia.com
CHIPOTLE SHRIMP TOSTADAS | READY SET EAT
From readyseteat.com
CHIPOTLE SHRIMP WITH AVOCADO CREAM RECIPE | COOKING …
From cookingchanneltv.com
CHIPOTLE SHRIMP APPETIZER RECIPE - EVERYDAY DISHES
From everydaydishes.com
CREAMY AVOCADO ZOODLES WITH CHIPOTLE LIME SHRIMP
From dizzybusyandhungry.com
CHIPOTLE SHRIMP SANDWICHES WITH JALAPENO PEACH SALSA
From neighborfoodblog.com
AVOCADO AND CHIPOTLE SHRIMP TOSTADAS WITH CILANTRO LIME CREMA
From growingupbilingual.com
TOSTONES STUFFED WITH SHRIMP AND AVOCADO - YOUTUBE
From youtube.com
CHIPOTLE SHRIMP TOSTADAS - CREME DE LA CRUMB
From lecremedelacrumb.com
SHRIMP TACOS WITH CILANTRO AVOCADO SLAW - SLENDER KITCHEN
From slenderkitchen.com
CHIPOTLE SHRIMP TACO WITH AVOCADO SALSA VERDE - FOOD NETWORK
From foodnetwork.ca
SEARED SHRIMP COCKTAIL & TROPICAL CHIPOTLE-AVOCADO SALSA RECIPE
From myrecipes.com
SHRIMP, CHIPOTLE AND AVOCADO SANDWICH | AVOCADOS FROM MEXICO
From avocadosfrommexico.com
CHIPOTLE SHRIMP TOSTADAS RECIPE - MELISSA RUBEL JACOBSON - FOOD …
From foodandwine.com
SHRIMP TOSTADAS WITH AVOCADO AND CHIPOTLE PEPPER - IAN BENITES
From ianbenites.com
TOSTONES WITH CHUNKY AVOCADO RECIPE - SALTANDWIND.COM
From saltandwind.com
SHRIMP AVOCADO TOSTADAS - AHEAD OF THYME
From aheadofthyme.com
CHIPOTLE LIME SHRIMP TACOS WITH AVOCADO SALSA
From marisamoore.com
CRISPY CHIPOTLE SHRIMP & AVOCADO DIP | FOODTALK
From foodtalkdaily.com
CHIPOTLE SHRIMP TACOS WITH AVOCADO SALSA VERDE
From abountifulkitchen.com
CHIPOTLE LIME SHRIMP TACOS WITH CREAMY AVOCADO BROCCOLI SLAW
From chefjulierd.com
CHIPOTLE SHRIMP & AVOCADO TOSTONES - RECIPESRUN
From recipesrun.com
GRILLED CHIPOTLE SHRIMP TACOS WITH CILANTRO AVOCADO DRESSING …
From muscleandstrength.com
CRISPY CHIPOTLE SHRIMP & AVOCADO DIP | FOODTALK
From foodtalkdaily.com
CHIPOTLE SHRIMP TACOS WITH AVOCADO SALSA VERDE
From mykitchenescapades.com
CHIPOTLE SHRIMP TOSTADAS | SILVER SPRING RECIPES
From silverspringfoods.com
SHRIMP TACOS WITH AVOCADO & CHIPOTLE AIOLI - EASY PEASY EATS
From easypeasyeats.com
RECIPES | PAMPERED CHEF US SITE
From pamperedchef.com
BLACKENED SHRIMP AND AVOCADO PATACONES (TOSTONES) - MORE THAN …
From morethanyoucanchew.com
20 MINUTE CREAMY KETO CHIPOTLE SHRIMP - WHOLESOMELICIOUS
From wholesomelicious.com
SHRIMP AVOCADO PLANTAIN CUPS (TOSTONES RELLENOS)
From cookist.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love