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Recipes
American
Chipotle Shrimp Tacos with Pico de Gallo

14 INGREDIENTS • 12 STEPS • 30MINS

Chipotle Shrimp Tacos with Pico de Gallo

Recipe

5.0

3 ratings
A recipe by Good Housekeeping: "Here, we’ve created the perfect balance of sweet and spicy by coating the succulent shrimp in mixture of chipotle and salt, then topping the taco off with a fantastic and flavorful green hot sauce that’s got a touch of sweet apple."
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A recipe by Good Housekeeping: "Here, we’ve created the perfect balance of sweet and spicy by coating the succulent shrimp in mixture of chipotle and salt, then topping the taco off with a fantastic and flavorful green hot sauce that’s got a touch of sweet apple."
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

30MINS

Total Time

$4.31

Cost Per Serving

Ingredients

Servings
2
us / metric
Chipotle Chili Powder
1 tsp
Chipotle Chili Powder
Jalapeño Pepper
1
Jalapeño Pepper
Fresh Cilantro
1/2 cup
Fresh Cilantro
Shrimp
12
Shrimp
White Corn Tortilla
4
White Corn Tortillas
Shallot
1
Shallot
Roma Tomato
1
Roma Tomato
Granny Smith Apple
1/2
Granny Smith Apple
Lime
1
Lime
Sour Cream
4 Tbsp
Sour Cream
Salt
1/2 tsp
Salt
Ground Black Pepper
1/2 tsp
Ground Black Pepper
Canola Oil
2 tsp
Canola Oil
Garlic
1 clove
Garlic

Nutrition Per Serving

VIEW ALL
Calories
392
Fat
12.2 g
Protein
31.9 g
Carbs
38.3 g
Love This Recipe?
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Chipotle Shrimp Tacos with Pico de Gallo
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author_avatar
Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

Cooking Instructions

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step 1
Cut the Roma Tomato (1) into 1/2-inch diced pieces and place in a medium bowl.
step 1 Cut the Roma Tomato (1) into 1/2-inch diced pieces and place in a medium bowl.
step 2
Remove the stem, pith and seeds from the Jalapeño Pepper (1) and discard. Cut half of the pepper into 1/4 inch diced pieces. Place into the bowl with the tomatoes the other half in the bowl of a food processor.
step 3
Remove the Fresh Cilantro (1/2 cup) and discard the stems. Roughly chop the leaves and place half in the bowl with the tomatoes and jalapeños and the other half into the food processor.
step 3 Remove the Fresh Cilantro (1/2 cup) and discard the stems. Roughly chop the leaves and place half in the bowl with the tomatoes and jalapeños and the other half into the food processor.
step 4
Finely chop the Shallot (1) and Garlic (1 clove) and add to the medium bowl.
step 5
Cut the Granny Smith Apple (1/2) 1/4 inch diced pieces; add 1/4 to the medium bowl and ¼ to the food processor.
step 6
Juice half of the Lime (1/2) directly into the medium bowl and the other half into the food processor. Add Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp) to the food processor and pulse for 30 seconds until salsa is smooth in consistency.
step 7
Add Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp) to the medium bowl and mix to combine.
step 8
Pat dry the Shrimp (12) with paper towels and place in a large bowl.
step 9
Add the Chipotle Chili Powder (1 tsp) and Salt (1/4 tsp); toss until well combined.
step 10
Heat a large non-stick sauté pan withCanola Oil (2 tsp) over medium-high heat. When hot, add the shrimp in a single layer and cook for 3 to 5 minutes, stirring occasionally. When the shrimp are pink and opaque, remove from heat and keep warm for plating.
step 10 Heat a large non-stick sauté pan withCanola Oil (2 tsp) over medium-high heat. When hot, add the shrimp in a single layer and cook for 3 to 5 minutes, stirring occasionally. When the shrimp are pink and opaque, remove from heat and keep warm for plating.
step 11
In a small sauté pan over high heat, warm the White Corn Tortillas (4) one at a time on both sides until heated through.
step 11 In a small sauté pan over high heat, warm the White Corn Tortillas (4) one at a time on both sides until heated through.
step 12
Serve the Chipotle Shrimp in the warm tortillas, sprinkle Lime (1/2) juice, topped with the Pico de Gallo, a dollop of Sour Cream (4 Tbsp) and the Green Jalapeno Hot Sauce.
step 12 Serve the Chipotle Shrimp in the warm tortillas, sprinkle Lime (1/2) juice, topped with the Pico de Gallo, a dollop of Sour Cream (4 Tbsp) and the Green Jalapeno Hot Sauce.

Tags

American
Gluten-Free
Lunch
Fish & Seafood
Cinco de Mayo
Dinner
Game Day
Quick & Easy
Latin American
Shellfish
Mexican
Summer
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