Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Chorizo And Shrimp Tacos
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- #122472
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 ripe Haas avocados
1 lime, juiced
1 pinch salt
1/4 cup sour cream
2 chipotle peppers in adobo
1/2 pound bulk chorizo sausage, crumbled
1 tablespoon extra virgin olive oil
1 clove garlic, crushed
12 large shrimp, peeled and deveined
Salt and freshly ground black pepper
6 taco shells or corn tortillas
2 cups shredded pepper Jack cheese
2 cups very finely shredded cabbage or lettuce
directions
Peel and remove the pit from the avocados. Place the avocado flesh in a food process with the lime juice, pinch of salt, sour cream and chipotles. Blend until smooth, transfer to a serving bowl and cover with plastic wrap.
Heat a 12-inch nonstick skillet over medium high heat. Brown the chorizo for 2 to 3 minutes, then remove from pan. Add oil, garlic, and shrimp. Season shrimp with salt and pepper and cook shrimp until just pink, only 2 or 3 minutes. Transfer shrimp to a cutting board and coarsely chop.
To assemble: Place some of the shredded cabbage or lettuce in the bottom of the taco shell. Spoon some of the shrimp and chorizo on next. Add some of the guacamole, then top with the cheese.
added by
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nutrition data
Nutritional data has not been calculated yet.
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