Chipotle Shrimp and Zucchini Tacos

-LW

Adapted from Rick Bayless, Mexican Everday

Shrimp and zucchini, doused in a spicy tomato chipotle sauce. The tacos will be a little more saucy and watery than traditional tacos. If you like, you can thin the sauce even more with water or broth and serve over rice (Bayless's preference).

It's important to use "fire-roasted" diced tomatoes in this recipe, as it adds smokiness to the sauce. Canned chipotle chiles en adobo (in sauce) can be found in the international aisle at many grocery stores. Since I only use one or two chiles at a time, I empty the can into a glass jar and store it in the fridge for months at a time.

I think it would be nice to try switching out eggplant for the zucchini sometime. The long, skinny Asian eggplants can be chopped up and cooked just like zucchini (no need to skin them or remove the seeds, like with regular eggplant).

Ingredients
1 15 oz. can diced fire-roasted tomatoes, drained of their juice

2 canned chipotle chiles, seeded (slit them open with a knife and scrape out the seeds)

2 tablespoons olive oil

3 small zucchini, chopped into 1/2 inch pieces

3 garlic cloves, minced

1 teaspoon salt or to taste

1 lb. shrimp, thawed, peeled, and deveined

1/4 cup chopped cilantro

lime wedges, for serving (optional)

Directions
Pour tomatoes and chipotle chiles into a food process or blender and process until smooth.

Heat oil over medium heat in large skillet. Sautee zuchinni for 5-7 minutes. Add garlic and sautee for another minute.

Add tomato mixture and stir frequently for 5 mintues, allowing flavors to meld. Add salt to taste. (If sauce looks too thick or dry here, you can add some water or broth. I usually don't.)

Add shrimp to pan and stir frequently for about 4 minutes or until done.

Serve with tortillas, lime wedges, and chopped cilantro.