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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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Chipotle Shrimp Tacos with Pico de Gallo
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
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."
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 tsp
Salt
Ground Black Pepper
as needed
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
Add to plan
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Chipotle Shrimp Tacos with Pico de Gallo
Save
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
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 (as needed) and Ground Black Pepper (as needed) to the food processor and pulse for 30 seconds until salsa is smooth in consistency.
step 7
Add Salt (as needed) and Ground Black Pepper (as needed) 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 (as needed); 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
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American
Gluten-Free
Lunch
Quick & Easy
Seafood
Latin American
Mexican
Summer
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