Chipotle Shrimp Tacos with Pico de Gallo

What you need for Pico de Gallo

You don’t need to track down hard to find ingredients to make great tacos.  In fact, you probably shouldn’t. Tacos are a perfect way to use up leftovers and clean out the fridge.  I start with a protein, then layer on the flavor with fresh produce, cheese or even jarred condiments. 

I love making tacos the way they do in Mexico, with authentic soft corn tortillas.  A little trick is to head to the international aisle because they’re often cheaper and taste so fresh.  I kept this recipe pretty traditionally (since I had the ingredients on hand) and I was thrilled with the outcome.

Folded Shrimp Taco

Shrimp Sizzling

Pico de Gallo

Chipotle Shrimp Tacos with Pico de Gallo
You don’t need to track down hard to find ingredients to make great tacos. In fact, you probably shouldn’t. Tacos are a perfect way to use up leftovers and clean out the fridge. I love making tacos the way they do in Mexico, with authentic soft corn tortillas. A little trick is to head to the international aisle because they’re often cheaper and taste so fresh.
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Prep Time
20 min
Cook Time
5 min
Prep Time
20 min
Cook Time
5 min
For the Pico de Gallo
  1. 3 large tomatoes, seeded and diced
  2. 1/2 medium onion, diced
  3. 1 garlic clove, minced
  4. juice of a lime
  5. 1 tsp of salt
  6. 1 small jalapeno, chopped (or more if you prefer it hotter)
  7. 1/4 bunch of cilantro, chopped
For the shrimp taco
  1. ¼ cup fresh lime juice, divided
  2. 1 tablespoons olive oil
  3. 2 teaspoons chili powder
  4. 1 teaspoon cumin
  5. 1 teaspoon red pepper flakes
  6. 2 cloves garlic
  7. 1 pound medium shrimp, peeled and deveined
  8. 8 medium corn tortillas
Optional
  1. Cabbage or lettuce, shredded
  2. Queso fresco or shredded cheese
For the Pico de Gallo
  1. Toss the tomatoes, onion, garlic, lime juice, salt and jalapeno in a bowl until well mixed. Stir in the cilantro.
  2. Serve at room temperature. The pico will store well in the refrigerator up to one week
For the shrimp
  1. Heat a stovetop pan to medium high heat.
  2. In a medium bowl combine 2 tablespoons lime juice, 1 tablespoon olive oil, chili powder, red pepper flakes, and cumin. Add the shrimp and toss to coat.
  3. Cook the shrimp until translucent, about 2 minutes on each side.
  4. Grill the tortillas, until slightly charred. Layer the tortillas with cabbage, lettuce, 5-7 shrimp.
  5. Top the taco with Pico de Gallo and cheese if you prefer.
Zest of Zen http://www.zestofzen.com/
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