Recipe

Shrimp Avocado And Corn Fajitas Recipe

	Pleclare / All my dishes 2 months, 2 weeks ago These fajitas pair sauteed chili-crusted shrimp with a mash of avocado and spicy chipolte adobo sauce.From a magazine? Prep:10m Cook:10m Servings:4	Pleclare
	shrimpavocadooilchili powderlimeoniongarliccorntortillascilantrochipolte in adobo

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Ingredients

1 lb shrimp (26 to 30 per. lb.),peeled,and deveined

4 Tbs olive oil

1 tsp chili powder

Kosher salt and fresh ground black pepper

1 large avocado (about 1/2 lb)

1 chipolte in adobo sauce,minced, plus 1 Tbs of adobo sauce

1 lime,half juiced (about 1 Tbs) and half,cut in wedges

1 large Spanish onion,thinly sliced (about 3 c)

1 large garlic clove,minced

1 c frozen corn,thawed or the kernals from 2 ears

8 corn tortillas,warmed

1/4 c coarsely chopped fresh cilantro

Directions

Toss shrimp with 1 Tbs oil,the chili powder,1/4 tsp salt and 1/2 tsp black pepper. In a medium bowl,mash the avocado with the chipolte and adobo sauce,lime juice and 1/4 tsp salt

Heat 1-1/2 Tbs oil in large 12" skillet over med-high heat till shimmering hot. Add shrimp and cook,stirring until they turn pink and become just firm to the touch,about 2 mins. Transfer to large plate. Reduce heat to med.,pour remaining 1-1/2 Tbs. oil into pan,add onion,sprinkle with 1/2 tsp salt,and cook,stirring till it softens and starts to brown,about 6 mins. Add the garlic and cook,stirring,for 30 seconds. Add the corn,shrimp and minced chipolte,and cook,stirring,until they heat through,about 2 mins.

Let your guests help themselves by spreading the avocado on the tortillas and topping with 3 or 4 shrimp,a squeeze of lime juice,and a sprinkling of the cilantro.

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