 | I am obsessed with having seafood whenever C is out of town. Miss F is equally obsessed, thank goodness, so even though this dish screams summer to me, we had it in December. Which in Houston, is much like summer sometimes, even in the winter (hello, high of 80 degrees this coming Saturday!) I love the smoky flavor of chipotle, C is not a fan, so even better that I can incorporate it in a dish that he won't be around for. These fajitas come together in 20 minutes, including marinade time. It couldn't get any easier! |
1 pound shrimp, peeled and deveined
juice from 1 lime
1 chipotle, minced, plus 1 tablespoon adobo sauce (from a can of chipotles in adobo)
1 teaspoon chili powder
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon vegetable oil
1 large avocado
1 tomato, seeded and chopped
8 corn tortillas, warmed
In a shallow bowl, toss the shrimp with the lime juice, chipotle, adobo, chili powder, salt and pepper. Let sit for 10 minutes. Heat the oil in a large skillet over medium-high heat. Add the shrimp with the marinade and sauté , stirring often, for 5 to 7 minutes, until the shrimp are cooked through. Mash the avocado. Spread each tortilla with the avocado, add the tomato and top with the shrimp. Serve.
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