Chipotle Shrimp Tacos

I have a busy couple of weeks full of exciting stuff coming up on me (um, catch me tomorrow on New Day Northwest for Halloween Fun!!) and I am seriously looking into how to make things easier on me while still not feeling like I am cheating my family. I am obsessed with things like big pots of soup and one dish meals– anything to get everyone fed well without keeping me in the kitchen for too long.

Chipotle Shrimp Tacos

And in that spirit, Mondays are made for Tacos. Chipotle Shrimp Tacos. They are so easy, delicious and fast to throw together and that is exactly what I need.

Chipotle Shrimp Tacos

I love the spices and the intense flavor that these tacos have for so little effort on my part. Lazy? Um, yes. But that is the idea!

 

Chipotle Shrimp Tacos

To make these Chipotle Shrimp Tacos, this is what you do:

For the Chipotle Lime Creama:
In a small bowl whisk together the sour cream, lime juice and chipotle chili powder. Season to taste with kosher salt. Refrigerate until ready to use.

For the Shrimp:
Rub the shrimp with the spice mixture and let marinate for 30 minutes.

Chipotle Shrimp Tacos

Add the vegetable oil to a large non-stick pan and bring it to medium heat. Add the shrimp and cook until just opaque, about 3 minutes.

Chipotle Shrimp Tacos

Heat the tortillas and add the shrimp, shredded cabbage and avocado. Squeeze the fresh lime over the top and serve with the pico de gaillo and Chipotle Lime Creama.

 

Recipe: Chipotle Shrimp Tacos

Ingredients

  • Chipotle Lime Creama
  • 1/3 cup sour cream
  • 1 tablespoon lime juice
  • ½ teaspoon chipotle chili powder
  • Kosher salt to taste
  • Chipotle Shrimp
  • ½ lb shrimp (I used peeled, de-veined shrimp)
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 2 teaspoons vegetable oil
  • 6 corn tortillas
  • finely shredded cabbage
  • avocado
  • lime
  • pico de gaillo

Instructions

  1. For the Chipotle Lime Creama:
  2. In a small bowl whisk together the sour cream, lime juice and chipotle chili powder. Season to taste with kosher salt. Refrigerate until ready to use.
  3. For the Shrimp:
  4. Rub the shrimp with the spice mixture and let marinate for 30 minutes.
  5. Add the vegetable oil to a large non-stick pan and bring it to medium heat. Add the shrimp and cook until just opaque, about 3 minutes.
  6. Heat the tortillas and add the shrimp, shredded cabbage and avocado. Squeeze the fresh lime over the top and serve with the pico de gaillo and Chipotle Lime Creama.

Preparation time: 30 minute(s)

Cooking time: 5 minute(s)

Number of servings (yield): 2-3

Print Recipe