15-MINUTE SHRIMP TACOS WITH SPICY CHIPOTLE SLAW
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
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.
SPICY CHIPOTLE SHREDDED BEEF FOR BURRITOS OR TACOS
Prepared in a pressure cooker (or not), this meat comes out fork tender. It is SPICY, so don't be afraid to cut back on the chipotles. YUM!!!!!!!!!!!!!
Provided by Love to Eat
Categories Roast Beef
Time 1h10m
Yield 6 burritos, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Liberally salt and pepper roast then brown on all sides 5-8 minutes using olive oil in the bottom of the pressure cooker pan.
- While the meat is browning chop onions, green peppers, cilantro, and get garlic peeled/smashed.
- Remove roast onto platter. Drain excess fat/oil from pan. Put grate in bottom of the pressure cooker (don't worry if you dont have a grate), add meat, onions, green peppers, garlic, cilantro and chipotles. Season all with cumin and oregano to taste, add 1 cup of water. ** If no Pressure cooker don't worry, cover meat with water and simmer for 1 1/2 - 2 hours till tender.**.
- Close pressure cooker, bring to pressure, then reduce heat and cook at 15psi for 1 hour, let cooker cool down naturally.
- Remove meat from cooker to rest for 5 minutes, discard veggies (or if you prefer extra SPICY shred them up with the meat). Reserve a small amount of the liquid in pan.
- Shred meat with two forks (discard any fat/gristle), return to reserved liquid and keep warm on low heat until ready to use in burritos or tacos with your favorite fillings.
- ENJOY!
CHIPOTLE FISH TACOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- Mix together the honey, chipotle peppers and adobo sauce, 1 tablespoon of the olive oil and juice and zest of 1 lime in a small bowl to make a glaze. Set aside.
- Put the broccoli slaw in the bottom of a baking dish. Drizzle with the remaining olive oil and season with a pinch of salt and pepper, then toss. Scatter over the sliced sweet peppers and chiles. Top the slaw and peppers with the cod fillets. Season the cod with a good pinch of salt and pepper. Pour the chipotle glaze over the fish and around the baking dish over the slaw.
- Roast until the fish is cooked through and flaky, 18 to 20 minutes. Remove from the oven and immediately squeeze over the juice of the other lime. Flake the cod into large chunks and sprinkle over the chopped cilantro.
- To build the tacos, place a couple chunks of cod into each taco shell. Top with a pinch of slaw, some sliced avocado, sour cream and hot sauce. Garnish with a lime wedge and squeeze over a little juice before eating.
CHIPOTLE CHICKPEA TACOS RECIPE BY TASTY
Here's what you need: olive oil, chickpeas, low sodium soy sauce, chipotle chili powder, garlic powder, tortilla
Provided by Rachel Gaewski
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Add the olive oil to a pan over medium heat. Once the oil begins to shimmer, add the chickpeas and cook until slightly golden, stirring occasionally.
- Add soy sauce, chipotle chili powder, and garlic powder to the chickpeas and sauté for 3-4 more minutes, until golden brown.
- Serve on warm tortillas with desired taco toppings.
- Enjoy!
Nutrition Facts : Calories 422 calories, Carbohydrate 58 grams, Fat 12 grams, Fiber 17 grams, Protein 20 grams, Sugar 10 grams
BASIC CHIPOTLE CHICKEN TACOS
This is very basic. My husband isn't a fan of veggies in things, so if you add onions and peppers even better! It can get very spicy so this isn't a dish for bland food lovers - even the 'mild' ways to cook it have a bite.
Provided by Omi Longmire
Categories World Cuisine Recipes Latin American Mexican
Time 1h35m
Yield 6
Number Of Ingredients 5
Steps:
- Place chicken in a resealable plastic bag; add chipotle peppers in adobo sauce and 1/2 of the beer. Squeeze out excess air and seal the bag. Marinate in the refrigerator, at least 1 hour.
- Heat olive oil in a skillet over medium-high heat; pour chicken and marinade into the hot oil. Cook and stir, adding the remaining beer, until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Shred chicken in the skillet using 2 forks and serve in corn tortillas.
Nutrition Facts : Calories 392.1 calories, Carbohydrate 25.2 g, Cholesterol 117.2 mg, Fat 8.7 g, Fiber 4 g, Protein 47 g, SaturatedFat 1.8 g, Sodium 265.5 mg, Sugar 0.4 g
CHIPOTLE SHRIMP TACOS
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
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
SPICY CHIPOTLE TACOS
These tacos just call for a party with family and friends since the recipe makes a lot. I have not yet made this recipe, but it looks excellent. Cut down on the spices if you don't like hot stuff.
Provided by Geema
Categories Poultry
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat a large skillet over moderately high heat.
- Add vegetable oil and continue heating until oil just begins to smoke. Add ground meat and cook until it is cooked through and has released all of it's excess juices.
- Transfer meat to a strainer and strain, reserving the liquid.
- Return skillet to heat and add 1 tablespoon of the reserved juice.
- Add onion and cook for 5 minutes.
- Add jalpeno and garlic and cook 2 minute more.
- Add drained meat to pan along with spices and chipotles; cook, stirring for 1 minute.
- Add tomato, beer, lime juice, salt and pepper.
- Simmer for 20 minutes or until the sauce has thickened.
- Stir in cilantro and remove from heat.
- Serve immediately with your favorite accompaniments: avocados, sour cream, Jack cheese, cilantro, tomatoes, etc.
Nutrition Facts : Calories 347, Fat 21.2, SaturatedFat 7.2, Cholesterol 77.1, Sodium 988.6, Carbohydrate 13.6, Fiber 2.9, Sugar 5, Protein 23.3
More about "spicy chipotle tacos recipes"
SPICY CHORIZO TACOS - CHILI PEPPER MADNESS
From chilipeppermadness.com
CHIPOTLE TEMPEH TACOS WITH GREEN APPLE SLAW - ZESTFUL KITCHEN
From zestfulkitchen.com
CHIPOTLE SHRIMP TACOS - EASY SHRIMP RECIPE IDEAS
From tablefortwoblog.com
CHIPOTLE CHICKEN TACOS {20 MINUTES!} - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
SPICY CHIPOTLE PORK TACOS | RECIPE | PORK TACOS, RECIPES, TACOS
From pinterest.com
CHIPOTLE MUSHROOM TACOS - SPICY, HEARTY, AND SO SATISFYING!
From worldofvegan.com
CHIPOTLE MUSHROOM TACOS WITH PINEAPPLE SALSA AND PICKLED RED …
From thepowderedapron.com
BEST CHIPOTLE SAUCE (FOR TACOS, FAJITAS, AND MORE!)
From downshiftology.com
(THE BEST!) EASY CHIPOTLE CHICKEN TACOS RECIPE - FROM …
From fromscratchfast.com
SPICY SMOKEY CHIPOTLE TACOS RECIPE, LITTLE'S CUISINE
From littlescuisine.com
CHIPOTLE CAULIFLOWER TACOS WITH GARLIC AIOLI - DISHING OUT HEALTH
From dishingouthealth.com
SPICY GARLIC CHIPOTLE JACKFRUIT TACOS - VEGAN RICHA
From veganricha.com
RECIPE: SPICY CHIPOTLE SALMON TACOS WITH ORANGE, CUCUMBER
From blueapron.com
CHIPOTLE BEEF FOR TACOS - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
CHIPOTLE BARBACOA - DINNER AT THE ZOO
From dinneratthezoo.com
SMOKY CHIPOTLE MUSHROOM TACOS - THE LAST FOOD BLOG
From thelastfoodblog.com
HOW SPICY IS CHIPOTLE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CRISPY BRAISED CHIPOTLE BEEF TACOS. - HALF BAKED HARVEST
From halfbakedharvest.com
SPICY CHIPOTLE TACOS WITH PICO DE GALLO | FIELD ROAST
From fieldroast.com
SPICY CHIPOTLE MANGO TACOS RECIPE BY NASOYA - THE DAILY MEAL
From thedailymeal.com
SPICY POTATO TACOS (BETTER THAN TACO BELL) - GOOD. FOOD. STORIES.
From goodfoodstories.com
SPICY POTATO SOFT TACOS WITH CHIPOTLE SOUTHWEST SAUCE - SIMPLY …
From simplyscratch.com
SPICY POTATO SOFT TACO IN A CHIPOTLE SAUCE {VEGAN} RECIPE
From globalmousetravels.com
15-MINUTE SHRIMP TACOS WITH SPICY CHIPOTLE SLAW | FOOD NETWORK …
From foodnetwork.ca
EASY FISH TACOS (15-MINUTE RECIPE!) - A SASSY SPOON
From asassyspoon.com
COPYCAT CHILI’S SPICY SHRIMP TACOS WITH CILANTRO-LIME CREMA
From foodpluswords.com
AUTHENTIC BAJA CALIFORNIA FISH TACOS RECIPE WITH CHIPOTLE AIOLI
From thewellco.co
CHIPOTLE CAULIFLOWER TACOS WITH CREAMY JALAPEñO VERDE.
From halfbakedharvest.com
CHIPOTLE CAULIFLOWER TACOS - THERESCIPES.INFO
From therecipes.info
CHICKEN CLUB TACOS WITH SPICY CHIPOTLE SAUCE - EAT IT & SAY YUM
From eatitandsayyum.com
CHIPOTLE PORK TACOS RECIPE | MYRECIPES
From myrecipes.com
CRISPY CHIPOTLE SHREDDED BEEF TACOS - BRITNEY BREAKS BREAD
From britneybreaksbread.com
CHIPOTLE MAYO (MEXICAN SECRET SAUCE) - FEASTING AT HOME
From feastingathome.com
CHIPOTLE BEEF TACOS WITH TOMATO-AVOCADO PICO DE GALLO RECIPE
From eatingwell.com
TACO BELL SPICY POTATO TACO - COPYKAT RECIPES
From copykat.com
20 MINUTE SWEET AND SPICY AGAVE CHIPOTLE CAULIFLOWER TACOS
From earthly-provisions.com
VEGAN CHIPOTLE CHICKPEA TACOS - JAR OF LEMONS
From jaroflemons.com
SPICY CHIPOTLE BEEF TACOS WITH PEACH SALSA - NATTEATS
From natteats.com
SPICY POTATO TACOS - CONNOISSEURUS VEG
From connoisseurusveg.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #beef #poultry #mexican #turkey #spicy #ground-beef #meat #taste-mood
You'll also love