Spicy Chipotle Shrimp, Avocado and Corn Fajitas

Spicy Chipotle Shrimp, Avocado and Corn Fajitas
Photo by Scott Phillips


  • 4 Tbs. olive oil
  • 1 tsp. chili powder
  • 1 lb. shrimp (26 to 30 per lb.), peeled and deveined
  • 8 corn tortillas, warmed
  • 1 cup frozen corn, thawed, or the kernels from 2 ears corn
  • 1 chipotle, minced, plus 1 Tbs. adobo sauce (from a can of chipotles en adobo)
  • ¼ cup coarsely chopped fresh cilantro
  • + 5 more ingredients
    • 1 large Haas avocado (about ½ lb.), cut into ½-inch dice
    • 1 lime, half juiced (about 1 Tbs.) and half cut into wedges
    • 1 large yellow onion, thinly sliced (about 3 cups)
    • Kosher salt and freshly ground black pepper
    • 1 large clove garlic, minced

Toss the shrimp with 1 Tbs. oil, the chili powder, 1/4 tsp. salt, and 1/2 tsp. pepper. In a medium bowl, mash the avocado with the chipotle and adobo sauce, lime juice, and 1/4 tsp. salt. Heat 1-1/2 Tbs. oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the shrimp and ...

View full recipe at Fine Cooking


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