Chipotle Shrimp Tacos

Photo: Randy Mayor; Styling: Jan Gautro

Shrimp tacos are a fun twist and great for a weeknight dinner or entertaining company. They only take about 15 minutes and have a lot of flavor and some heat from the chipotle chile powder. Serve with fresh orange sections.

Yield: 4 servings (serving size: 2 filled tacos)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 366
  • Calories from fat: 29%
  • Fat: 11.8g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 5.5g
  • Polyunsaturated fat: 2.6g
  • Protein: 37.7g
  • Carbohydrate: 28.2g
  • Fiber: 5.4g
  • Cholesterol: 259mg
  • Iron: 4.6mg
  • Sodium: 747mg
  • Calcium: 121mg

Ingredients

  • 2 teaspoons chili powder
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground chipotle chile powder
  • 32 peeled and deveined large shrimp (about 1 1/2 pounds)
  • 1 teaspoon olive oil
  • 8 (6-inch) white corn tortillas
  • 2 cups shredded iceberg lettuce
  • 1 ripe avocado, peeled and cut into 16 slices
  • 3/4 cup salsa verde

Preparation

  1. 1. Combine first 5 ingredients in a large bowl; add shrimp, tossing to coat.
  2. 2. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; cook 1 1/2 minutes on each side or until done. Remove from heat.
  3. 3. Heat tortillas in microwave according to package directions. Place 2 tortillas on each of 4 plates; arrange 4 shrimp on each tortilla. Top each tortilla with 1/4 cup lettuce, 2 avocado slices, and 1 1/2 tablespoons salsa.
  4. Beer note: An orange peel–infused Belgian white beer will cool the palate. Hoegaarden White ($8/six-pack), with its cloudy appearance, citrusy-fresh taste, minimal bitterness, and refreshingly tart finish is delicate enough for seafood and excels at extinguishing heat. —Jeffery Lindenmuth
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