Shrimp And Veggie Tacos With Chipotle Recipes

CHIPOTLE SHRIMP TACOS

Chipotle Shrimp Tacos image

Warm corn tortillas filled with spicy chipotle shrimp and garnished with cilantro, onion, and lime.

Provided by rvelasquez

Categories World Cuisine Recipes Latin American Mexican

Time 30m

Yield 6

Number Of Ingredients 8

Ingredients

1 (12 ounce) package bacon, cut into small pieces
½ onion, diced
2 pounds large cooked shrimp - peeled, deveined, and cut in half
3 chipotle peppers in adobo sauce, minced
12 corn tortillas
1 cup chopped fresh cilantro
1 lime, juiced
1 pinch salt to taste

Steps:

In a large, deep skillet fry the bacon over medium-high heat until evenly brown. Drain the bacon fat. Add the onions to the pan with the bacon and cook 5 minutes or until the onions are translucent. 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. Sprinkle with cilantro, lime juice, and salt.

Nutrition Facts : Calories 376.6 calories, Carbohydrate 26.2 g, Cholesterol 315.7 mg, Fat 11.1 g, Fiber 4.2 g, Protein 41.9 g, SaturatedFat 3.3 g, Sodium 830.3 mg, Sugar 1.1 g

SHRIMP AND VEGGIE TACOS WITH CHIPOTLE

Shrimp and Veggie Tacos With Chipotle image

Provided by Marcela Valladolid

Yield Makes 12 tacos

Number Of Ingredients 9

Ingredients

2 teaspoons kosher salt
2 lb extra large shrimp, thawed if frozen, peeled and deveined
1 cup light mayonnaise
1 garlic clove, finely chopped
1 chipotle chile in adobo, finely chopped
1 tbsp extra-virgin olive oil
1 zucchini, halved and thinly sliced
12 corn tortillas, warmed
2 cups thinly sliced red cabbage

Steps:

In a bowl, whisk together lime juice, 2 teaspoons salt and freshly ground black pepper; toss with shrimp and let rest, 15 minutes. In a blender or food processor, blend mayonnaise, garlic and chile until smooth; season with salt and pepper. In a large skillet over medium-high heat, heat oil; cook shrimp, flipping once, until opaque, 2 minutes per side. Transfer to a platter and cover with foil; add zucchini to pan and cook, tossing frequently, until golden, 5 minutes. Fill each tortilla with zucchini, cabbage and 1 tablespoon aioli. Top with shrimp.

15-MINUTE SHRIMP TACOS WITH SPICY CHIPOTLE SLAW

15-Minute Shrimp Tacos with Spicy Chipotle Slaw image

This make-your-own-taco bar comes together in 15 minutes or less thanks to some help from the grocery store. Prepared chipotle mayonnaise, pre-cut coleslaw mix and canned beans are time-savers that make it easy to have tacos any day of the week.

Provided by Food Network Kitchen

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pound medium (26/30) peeled and deveined shrimp, tails removed
2 teaspoons chili powder
Kosher salt
2 tablespoons canola oil
4 scallions, thinly sliced
One 15-ounce can black beans, drained and rinsed well
1/3 cup prepared chipotle mayonnaise
2 limes, 1 zested and juiced and 1 cut into wedges
One 14-ounce bag store-bought coleslaw mix (about 6 cups)
1 bunch fresh cilantro, leaves and soft stems roughly chopped
Sour cream or Mexican crema, for serving
8 corn tortillas, warmed

Steps:

Heat a large cast-iron skillet over medium-high heat. Combine the shrimp, chili powder and a large pinch of salt in a medium bowl and stir to combine. Add the canola oil to the hot skillet and swirl to coat. Add the shrimp and cook until the shrimp is no longer opaque and just cooked through, turning only once, about 2 minutes. Transfer the shrimp to a serving bowl and cover loosely with foil to keep warm.
Stir 2 tablespoons of water into the skillet with the dripping, using a wooden spoon or heat-proof spatula to scrape up any browned bits at the bottom of the skillet. Reserve 1 tablespoon scallions for garnish and add the rest to the skillet. Cook until the scallions are slightly softened, stirring frequently, about 1 minute. Add the beans and a large pinch of salt and cook until warmed through, about 1 minute. Turn off the heat and reserve.
In a large bowl, stir together the chipotle mayonnaise, lime zest and juice and a large pinch of salt. Add the coleslaw mix and half of the cilantro and stir to combine.
Serve the shrimp alongside the beans, coleslaw, remaining cilantro, scallions, sour cream or Mexican crema, lime wedges and warm tortillas.

CHIPOTLE-SHRIMP TACOS WITH FENNEL AND BEANS

Chipotle-Shrimp Tacos with Fennel and Beans image

For this easy weeknight dinner, shrimp tacos get smokiness from the grill and also from canned chipotles in adobo, a hardworking pantry item that does its job spectacularly in small doses. A fennel slaw, tossed with lime juice and salt, adds zesty crunch to every mouthful.

Provided by Lauryn Tyrell

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Time 1h5m

Number Of Ingredients 12

Ingredients

2 tablespoons minced garlic (from 5 to 6 cloves)
Kosher salt and freshly ground pepper
2 tablespoons finely chopped chipotles in adobo, plus 1 tablespoon sauce
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 pound large shrimp, peeled and deveined, tails removed
2 tablespoons finely chopped fresh cilantro stems, plus 1/4 cup leaves for serving
1 can (15 ounces) pinto beans, drained and rinsed
1 lime, halved
Vegetable oil, for grill
12 flour tortillas (each 6 inches)
1 small fennel bulb, halved, cored, and thinly sliced (about 2 cups)
Sour cream, for serving

Steps:

With the side of a heavy knife, mash 1 tablespoon garlic and 1/2 teaspoon salt to a paste. Transfer to a bowl; stir in chipotles and sauce and 1 tablespoon olive oil. Add shrimp and toss to coat. Let stand at least 15 minutes (or refrigerate in an airtight container up to 1 day).
Heat remaining 2 tablespoons olive oil in a skillet over medium. Add remaining 1 tablespoon garlic and cilantro stems; cook until fragrant and garlic is just golden, about 1 minute. Stir in beans and 1/2 cup water. Season with salt and pepper. Reduce heat and simmer, mashing some beans with the back of a spoon, until liquid has mostly evaporated, 3 to 5 minutes. Season to taste and squeeze half of lime over top. Remove from heat; cover to keep warm.
Heat grill to high. Thread shrimp onto metal or presoaked wooden skewers (2 to 3 a skewer). Brush grates with vegetable oil. Grill shrimp, undisturbed, until charred in spots and easily lifted from grates, about 2 minutes. Using tongs, flip skewers and cook until shrimp are opaque, about 1 minute more. Transfer to a plate; tent with foil.
Blister tortillas over direct heat, flipping once, about 30 seconds each. Wrap in a clean towel to keep warm. Just before serving, toss fennel with juice of remaining lime half and a generous drizzle of olive oil; season with salt and pepper. To serve, pile tortillas with beans, fennel slaw, and a shrimp skewer. Top with cilantro leaves and sour cream.

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