Spicy Shrimp Tacos are my idea of a cuisine Shangri-La! Quick and easy to prepare accompanied with a flavorful Corn Bean Salad, which can be made ahead of time and re-used for a variety of different meals and because the Corn Bean Salad is made in advance it cuts down on precious time. All you gotta do is cook the spicy shrimp and the corn tortillas to accomplish this recipe as easy as 1,2,3…
I am seriously looking into how to make meals easier and faster while at the same time not feeling like I am cheating my family. I am obsessed with things like one pot soups and one dish meals- anything to get everyone fed well without keeping me in the kitchen for too long, which I miss desperately but for the moment, fast meals are all I have time for. And in that spirit, any day is a good day for Tacos. These Spicy Shrimp Tacos are so easy, delicious and fast to throw together and that is exactly what I need. I love the spices and the intense flavors that these tacos have for so little effort on my part. Lazy? Um, more like rushed, all the time. But isn’t everyone?
Quickies can be awesome, too!
Ali in the Valley
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Author: Alison Ball
Ingredients
- Chipotle Shrimp
- 1 lb. shrimp I used peeled, de-veined shrimp or 2 bags of frozen shrimp(thawed)
- 1 teaspoon chipotle chili powder
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 2 teaspoons extra-virgin olive oil
- 6 corn tortillas
- finely shredded cabbage or chopped fresh cilantro
- avocado optional
- lime
- Corn Black Bean Salad
Directions
For the Shrimp:
- Rub the shrimp with the spice mixture and let marinate for 30 minutes.
- Add the olive oil to a large non-stick pan and bring it to medium heat. Add the shrimp and cook until just opaque, about 3 minutes.
- Heat the tortillas and add the shrimp, shredded cabbage, cilantro and avocado. Top with Corn Black Bean Salad, squeeze the fresh lime over the top and serve.
