Dinners

Recipe—Tangy Shrimp Tacos with Chipotle Cream

I am a sucker for tacos! I love tacos. Doesn’t matter what you fill them with, it is all good in my book. If there is meat and some sort of fresh produce in the tortilla you really can’t go wrong.

These are some of my favorite tacos during the summer because they are relatively easy to make and they are so light and refreshing! The tangy citrus slaw goes great with the spicy chipotle cream. I have made these when having company over for dinner and served them with my cilantro lime rice and some black beans for an awesome dinner. Cinco de Mayo is just around the corner so be sure to mark this recipe and give them a try. And for the ultimate meal, don’t forget the mango margaritas!

Note: The shrimp can be cooked in a skillet or over the grille. It is personal preference. If you decide to grille just skewer the shrimp on a kabob and cook for 3–5 minutes at 400º.

SHRIMP INGREDIENTS
1 tsp kosher salt
2 tbsp honey
2 tbsp lime juice
1/2 c tequila (I prefer white)
2 tbsp garlic, minced
1/4 tsp cumin
1/4 tsp chili powder
2 lb shrimps, peeled and deveined

COLESLAW INGREDIENTS
1/4 c lime juice
1/4 c orange juice
1/4 c extra virgin olive oil
2 tsp dijon mustard
4 c red cabbage, chopped
salt and pepper

CHIPOTLE CREAM INGREDIENTS
1 c sour cream
2 chipotle peppers in adobo sauce

ADDITIONAL ITEMS
10–12 corn tortillas (I am a huge fan of white corn)
Avocado
Cilantro

STEPS

  • Place the shrimp in a large bowl whisk together the kosher salt, honey, lime juice, tequila, garlic, cumin, chili and powder.
  • Once the marinade is well mixed add the shrimp and toss to coat.
  • Place the bowl of shrimp in the fridge to marinade for 30 minutes.
  • While the shrimp is marinating prepare the coleslaw by whisking together the lime juice, orange juice, olive oil, and mustard.
  • Add the red cabbage to the dressing and mix until well coasted.
  • Season the coleslaw with salt and pepper to taste.
  • Place the coleslaw in the fridge.
  • While you are waiting on the shrimp to finish marinating prepare the chipotle cream sauce by placing the sour cream and chipotle peppers into a blender and blend until you have a nice creamy sauce with no chunks. (If you like your food more on the spicy side taste the sauce and add more peppers accordingly.)
  • After the shrimp is done marinating, heat a large skillet over medium-high heat.
  • Add the shrimp and all the marinade from the bowl to the hot skillet and cook for 3–5 minutes stirring occasionally until all the shrimp are opaque all the way through and are pink/orange in color.
  • Warm the corn tortillas either one by one in hot skillet or all at once in the microwave.
  • To assemble the tacos place a scoop of the coleslaw and 3–5 shrimp (depends on size) in each tortilla.
  • Top each taco with some of the diced avocado.
  • Finish off each taco by drizzling some of the chipotle cream over the top and topping of with a little of the fresh chopped cilantro.
  • Serve with a lime wedge and enjoy! Tacos up!

Looking for more recipes like this? Maybe you will love these!

Shrimp Tacos

Crock-Pot Shredded Beef Tacos

Shrimp Enchiladas with Jalapeño Cream Sauce

Dinners

Recipe—Crock-Pot Shredded Beef Tacos

How about some delicious tacos to go with the Mexican red rice recipe I recently posted? These are the easiest most flavorful shredded beef tacos ever! And best of all you cook them in the crock-pot. I love my crock-pot! What’s not to love about coming home from work to a house that smells like an authentic taqueria where dinner is practically done when you walk through the door? This recipe gives you the most tender, moist, flavor packed meat. The meat literally falls apart when it’s done cooking. These tacos are definitely at the top of my list of favorite meals. I love loading them up with all my favorite toppings. Serving these with a lime wedge to squeeze over your tacos is a must! The bite of tangy lime just makes all the flavors come together. Serve these tacos with my Mexican red rice and a side of beans and you will feel like you are dining in Mexico. Don’t forget the pitcher of margaritas! 😉

Note: No need to limit yourself to just using this shredded beef for tacos, it is incredibly versatile and can be used for enchiladas, tacos, burritos, you name it!

INGREDIENTS
1 1/2 tbsp chili powder
1/2 tbsp cumin
1/2 tbsp onion powder
1 tsp garlic powder
1 tsp salt
1/4 tsp pepper
2–3 lb tri tip or chuck roast
14 oz can beef broth
2 limes (1 for juicing and 1 sliced to be served with finished tacos)
tortillas

SOME FABULOUS GARNISHES

shredded cheese
chopped green lettuce
diced tomatoes
diced red onion
guacamole or sliced avocado
sour cream
pico de gallo
chopped cilantro

STEPS

  • In a small bowl combine chili powder, cumin, onion powder, garlic powder, salt, and pepper.
  • Spray your crock-pot with cooking spray to make cleanup a breeze!
  • Add your roast to the crock-pot and rub the seasoning into the meat. It’s okay if any extra seasoning is loose in the crock-pot.
  • Pour broth around roast and squeeze the juice of one lime over the roast.
  • Cover and cook on low heat for 8–10 hours.
  • Remove the roast from the crock-pot and place on a cutting board.
  • Using a large fork shred the beef and return it to the crock-pot.
  • Cover and continue to cook on low heat for 30 minutes. This allows your beef to soak up all those yummy juices.
  • Using tongs remove the shredded beef and place directly on tortillas or into a serving dish.
  • Serve with lime wedges and some of your favorite garnishes.