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Spicy Chipotle Shrimp, Avocado and Corn Fajitas

Scott Phillips

Servings: 4

Arrange the fajitas and fixings on a buffet table, bar style, for casual entertaining, or serve the components on various platters at the table.


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

Nutritional Information

  • Calories (kcal) : 510
  • Fat Calories (kcal): 220
  • Fat (g): 24
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 15
  • Cholesterol (mg): 170
  • Sodium (mg): 650
  • Carbohydrates (g): 47
  • Fiber (g): 7
  • Protein (g): 28


  • 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 cook, stirring, until they turn pink and become just firm to the touch, about 2 minutes. Transfer to a large plate.
  • Reduce the heat to medium, and add the remaining 1-1/2 Tbs. oil to the pan. Add the onion, sprinkle with 1/2 tsp. salt, and cook, stirring, until the onion softens and starts to brown, about 6 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the corn and shrimp, and cook, stirring, until they heat through, about 2 minutes.
  • Let your guests help themselves by spreading the avocado on a warm tortilla and topping the spread with some of the shrimp mixture, a squeeze of lime juice, and a sprinkling of the cilantro.


To heat the corn tortillas but keep them from ripping or cracking, warm them in a nonstick skillet over medium-low heat, 10 to 15 seconds on each side, and then put them between layers of damp paper towels until they are ready to be served.


Rate or Review


  • mmeckstr | 03/14/2011

    Delicious, and super easy to make! It is definitely spicy, but I've read that you can make chipotle peppers less spicy by removing the seeds. I thought it was perfect.

  • 12345678911111 | 08/15/2010

    A lot spicier than I anticipated. I would've given it a 4 if it was a little less spicy.

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