Chipotle Shrimp Tacos
There’s no grill required for these chipotle shrimp tacos. Smoky shrimp, a peach avocado salsa with a little heat from jalapeño, and the same chipotle crema I make for my blackened tacos, all in one skillet in about 30 minutes. Filling enough to actually count as dinner.
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Servings: 5
INGREDIENTS
Shrimp Tacos
- 2 teaspoons smoked paprika
- 3 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 Tablespoon chipotle in adobe sauce from the can
- 1 lb shrimp peeled and deveined
- 1-2 Tablespoons cooking oil
- 8 corn tortillas
Chipotle Crema
- 1/2 cup full fat plain greek yogurt
- 1/4 cup sour cream
- 1 tablespoon adobo sauce from chipotles in adobo
- 1 tablespoon lime juice about 1 lime
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
Peach Avocado Salsa
- 2 medium just ripe peaches seeded and diced (they should still be a little firm)
- 1/2 jalapeño seeded and minced
- 1 large avocado diced
- 1/4 small red onion diced (3-4 tablespoons)
- 2 Tablespoons lime juice about 1 lime
- 1/2 cup cilantro finely chopped
- 1 teaspoon kosher salt
INSTRUCTIONS
- Pat the large shrimp completely dry with paper towels. Add to a bowl with the seasoning and chipotle sauce and toss to coat.2 teaspoons smoked paprika, 3 teaspoons chili powder, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon kosher salt, 1 lb shrimp, 1 Tablespoon chipotle in adobe sauce
- In a small bowl, whisk together the Greek yogurt, sour cream, adobo sauce, fresh lime juice, honey and kosher salt until smooth and pourable. Taste and adjust lime or salt as needed.1/2 cup full fat plain greek yogurt, 1/4 cup sour cream, 1 tablespoon adobo sauce from chipotles in adobo, 1 tablespoon lime juice, 1/2 teaspoon kosher salt, 1 teaspoon honey
- Toss together the avocado peach salsa ingredients in a medium bowl.2 medium just ripe peaches, 1/2 jalapeño, 1 large avocado, 1/4 small red onion, 2 Tablespoons lime juice, 1/2 cup cilantro, 1 teaspoon kosher salt
- Heat the avocado oil in a large cast iron skillet or non stick skillet over medium-high heat, until shimmering. Add the shrimp in a single layer, without overcrowding the pan. Cook for 2-3 minutes undisturbed. Flip and continue to cook for 1-2 more minutes. The shrimp are done when they curl into a C shape.1-2 Tablespoons cooking oil
- Heat the tortillas in a dry skillet over medium heat for 30 seconds per side until lightly charred around the edges. You can also char them directly over a gas stove.8 corn tortillas
- Layer each tortilla with the shrimp, a generous serving of salsa, and a drizzle of crema. Finish with a squeeze of lime and finely chopped cilantro.
Nutrition
Serving: 2tacos | Calories: 335kcal | Carbohydrates: 34g | Protein: 25g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 154mg | Sodium: 1358mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1222IU | Vitamin C: 10mg | Calcium: 150mg | Iron: 2mg
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