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Chef Patricio Sandoval, Culinary Director and Owner at Mercadito Chicago

The Mezcal Lounge at Mercadito Chicago
108 W Kinzie Street
(312) 329-9555

Tacos de Camaron

2 Tbs blended oil
1 Tbs chopped garlic
3 Tbs diced red onion
5 oz marinated shrimp  (marinate the shrimp in a chipotle puree for one hour prior to cooking – in the refrigerator)
2 Tsp chipotle puree
2 Tsp lemon juice
2 Tbs butter
salt, to taste
4 corn tortillas
4 avocado slices

Heat oil in a skillet. Lightly brown garlic then add red onion and saute 30 seconds. Add shrimp and let cook 1 minute. Add chipotle puree and lemon juice then stir in butter and salt to taste, balancing sweetness/saltiness/acidity. Place shrimp on tortillas and top with avocado slices.