My Chipotle Shrimp Tacos are super fast and easy to make. And, perfect for a night when you just want to knock out dinner fast! Serve with baby kale, roasted fresh corn, and a spicy greek yogurt topping. Your family will think you prepped for hours. 🤫
40-60 thawed small raw, peeled, deveined, tail off shrimp (frozen shrimp is just fine)
1 can chipotle sauce
Kosher Salt
Cracked Pepper
2 tablespoons olive oil
Corn/Flour Tortillas
Greek Yogurt
Fresh Corn
Cilantro
Green Onions
Pickled Jalapeños Salsa
Roasted/Diced Hatch Green Chiles
Crumbled queso fresco
1 Lime
Baby Kale
SPICY GREEK YOGURT
1/2 cup greek yogurt
1 tablespoon chopped green onions
1 tablespoon cilantro
1 tablespoon chipotle sauce
Juice of 1/2 lime
pinch of salt and pepper
Mix together, stir, and serve on top of shrimp tacos.
Thaw shrimp. Lay out on paper towel. Top with another paper towel and pat dry.
Heat olive oil in skillet and turn heat to medium high.
After paper towels have absorbed water from shrimp, place shrimp in bowl and pour a little chipotle sauce over the top. Add a pinch of salt and pepper.
Add shrimp to hot skillet and toss until cooked through. About 3 minutes. Do not overcrowd pan. Cook shrimp in batches.
When shrimp is finished cooking, heat tortilla. Add a few shrimp to tortillia. Top with kale, roasted fresh corn, and other desired toppings. Finish with a dollop of spicy greek yogurt. Yum!
