- 18 medium shrimp, peeled, cleaned and diced
- 4 tbsp finely chopped garlic
- 6 tbsp diced red onions
- 3 tbsp pureed chipotle peppers or bottled chipotle puree
- 3 tbsp olive oil
- Juice of 2 lemons
- 1 tbsp butter
- salt, to taste
- 6 corn tortillas
- 1 avocado, sliced
DirectionsMarinate shrimp with 2 tbsp garlic, 2 tbsp red onions, 2 tbsp chipotle puree and 1 tbsp. olive oil.
In a sauté pan, pour remaining olive oil. Sauté remaining garlic, red onions and chipotle puree until brown.
Add shrimp, lemon juice, butter and a pinch of salt. Sauté until shrimp is cooked.
Fill each tortilla with shrimp and top with 2 or 3 avocado slices. Serve immediately.