Shrimp, Apricot and Avocado Tacos in Chipotle Chili sauce

Difficulty: ★★☆


  • 6 small wheat tortillas
  • 300 gr. tails of shrimp or prawns
  • ½ avocado in dice or slices
  • 4 dried apricots, cut into strips
  • ½ red onion, julienned
  • 1 jalapeño chili, sliced
  • 1 lime
  • Salt and freshly ground pink pepper
  • Assorted salad leaves, lettuce, oak leaf, rosso lollo, mustard leaves, etc.
  • Coriander, chopped (optional)
  • Mild olive oil

    Ingredients for chipotle chili sauce:

  • 1 medium roasted tomato
  • 2 roasted garlic cloves
  • ½ baked red onion
  • 4 pickled chipotle chili peppers, canned
  • 1 c/s juice of the pickled chili peppers
  • Mild olive oil

Category: First course


Begin by making the chipotle chili sauce. Heat a Magefesa grill.  Roast the tomato together with the onion and the garlic cloves lightly until they are well browned. Optionally, you can add a teaspoonful of oil to help the vegetables brown. Once the tomato, onion and garlic have been roasted, grind with the help of a Magefesa blender and add the chipotle chilies and a spoonful of the juice that accompanies them. Save the sauce. Heat one tablespoon of olive oil in a Magefesa Skillet, when it gets hot, add the shrimp tails, salt and pepper to taste and sauté for a couple of minutes. When the tails begin to brown, add the onion and apricots, sauté for a few more minutes until the shrimps are cooked. Remove the frying pan from the heat source and season with freshly squeezed lime juice.
Before mounting the tacos, you can optionally heat the tortillas on the frying pan so that they are lightly browned on one side. Set the tortillas, with the golden side down and mount the tacos. Slightly sauté the tortilla, then add a base of various salad leaves and the chopped avocado. Sauté the shrimps, onion and apricots and finally season with the chipotle chili sauce and sprinkle with chopped cilantro to taste.

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