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RECIPE
14 INGREDIENTS 12 STEPS 30min

Chipotle Shrimp Tacos with Pico de Gallo

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."
Chipotle Shrimp Tacos with Pico de Gallo Recipe | SideChef
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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30min
Total Time
$4.31
Cost Per Serving

Ingredients

Servings
2
US / METRIC
4
White Corn Tortillas
1
Shallot
1/4 cup
3/4 tsp
1/2 Tbsp
Canola Oil
1 clove
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Nutrition Per Serving

VIEW ALL
CALORIES
392
FAT
12.2 g
PROTEIN
31.9 g
CARBS
38.3 g

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 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 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 with Canola Oil (1/2 Tbsp) 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 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 (1/4 cup) and the Green Jalapeno Hot Sauce.

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Nutrition Per Serving
Calories
392
% Daily Value*
Fat
12.2 g
16%
Saturated Fat
4.5 g
22%
Trans Fat
0.0 g
--
Cholesterol
242.3 mg
81%
Carbohydrates
38.3 g
14%
Fiber
4.5 g
16%
Sugars
8.7 g
--
Protein
31.9 g
64%
Sodium
1146.7 mg
50%
Vitamin D
--
--
Calcium
216.1 mg
17%
Iron
1.2 mg
7%
Potassium
513.1 mg
11%
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