Monday, June 23, 2014

Chipotle Lime Soft Shrimp Tacos

I found this recipe at a site called "a little goes a long way".  It was pretty easy to put together and tasted delicious - that's my favorite kind of recipe.  The salsa recipe for the shrimp tacos is slightly sweet and got a thumbs up from everyone at the dinner table. (OK, so there were just three of us :-)


1 Chipotle chili in adobo sauce, chopped (I froze the rest of the can for later use)
1 tablespoon olive oil
1 teaspoon cumin
1 tablespoon brown sugar
1 lime - zest and juice
2 tablespoons cilantro chopped
1 pound shrimp - tails removed

Corn and Black Bean Salsa

3 tablespoons balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon ground black pepper
2 tablespoons cilantro chopped
1 15 oz can black beans, rinsed and drained
1 15 oz can sweet corn, drained
1 red pepper, diced
1 jalepeno pepper, seeded and diced
2 green onions, chopped

First mix all the salsa ingredients together and let the flavors meld for 1 -2 hours.
Next mix from Chipotle pepper through to shrimp together...toss to ensure shrimp are well coated.  The original recipe calls for using a Foreman grill - I just cooked in a fry pan.  These cook up fast - less than 5 minutes.

Serve shrimp and salsa on tortillas.  Enjoy!

Salsa Ingredients

Finished Salsa

Shrimp ingredients

All tossed together

Cooking the shrimp - they cook fast....and looked so good I forgot to take a picture of the finished taco!

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