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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Chiptole Shrimp Tacos Recipe

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This recipe for Chiptole Shrimp Tacos is from The Joan Cregger Legacy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 - 1 large sweet onion, diced
2 pounds large uncooked shrimp, thawed, peeled, and dried with paper towels
1 6 oz. can Chipotle Peppers in Adobo Sauce cut into large pieces (these come in a small jar in the International section of most grocery stores. I like the Embassa brand, which is available on Amazon.)
12 flour tortillas
1 cup fresh cilantro, chopped
1 ripe avocado, thinly sliced
1 fresh lime, juiced (or several tablespoons of lime from concentrate)
Plain, nonfat Greek yogurt (or sour cream).I like to place this in a plastic sandwich bag, cut the tip off and squirt it on the tacos. It looks very fancy!
Salsa (we like tomatillo salsa or pico de gallo)
Directions:
Directions:
In a large, deep skillet, sauté the onion over medium-high heat until translucent, about 5 minutes.
Stir in the shrimp and chipotle chiles; cook 4 minutes or until heated through.
Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds. Turn and heat for another 5 to 10 seconds.
Fill the heated tortillas with shrimp mixture.
Garnish with fresh cilantro, avocado slices, lime juice, Greek yogurt, and salsa (if desired).
Personal Notes:
Personal Notes:
This is one of my go-to's. Prep is pretty quick. Assembly can be messy, but it's worth it!

 

 

 

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