Citrus Chipotle Shrimp Tacos
Nothing says Cinco de Mayo quite like some spicy shrimp tacos and an ice cold margarita for a festive celebration. And since this Cinco de Mayo fell on a taco Tuesday… we had to go all out. This easily customizable recipe allows you to use your meat (or veggie) of choice so you can switch it up as often as you like. You know you don’t have to wait for a holiday to celebrate taco night! Not to mention, it’s quick, easy, and delicious. There’s nothing not to love.
What You Need:
1 pound of your meat of choice: shrimp, chicken, skirt steak (or portobello mushrooms for our vegetarians)
1/2 red onion
1 jalapeno
2 chipotle chilis from a can in adobo sauce finely minced
2 tbsp olive oil
2 tsp smoked paprika
1 tbsp salt
1 tsp pepper
2 tsp garlic powder
Juice of 1/2 orange
Juice of 1 lime
1 fist-full of cilantro
1 avocado
Cotija cheese for topping
Tortillas
Make It Happen:
Rinse, peel, and devein your shrimp — if using.
In a medium bowl, whisk together the olive oil, chipotles chilis, orange juice, lime juice, and spices. Then add your shrimp, toss to coat, and set in the fridge to marinate while you prep the rest of your food (or make your margarita, ayyee).
Dice the red onion and jalapeno and combine with black beans on the stove. Bring to a boil then let simmer on medium low until ready to serve.
Roughly chop cilantro, slice avocado, and crumble cotija cheese — set aside for plating.
Heat 1 tbsp olive oil and 1 tbsp butter over medium heat in a large skillet.
Get shrimp out of the fridge and add to the skillet, being careful not to overcrowd the pan. Cook for about 3-4 minutes on each side depending on the size of your shrimp.
Meanwhile, warm your tortillas in a grill pan over high heat and place on plate.
When the shrimp are done, scoop about 3-4 shrimp in each taco. Top with the black beans, avocado, cilantro, and cotija.
Finish with a squeeze of lime and cracked pepper.
Enjoy!
