I have a confession to make.
I never follow recipes. Ever. Which is probably why I’m not the best baker. But that, really, is beside the point. I just can’t help but add my own twist to everything I make in the kitchen.
I like to say that recipes provide me with inspiration, then I do the rest. For instance, this month’s Cooking Light magazine had a lovely recipe for Chipotle Shrimp Salad. I’m sure that meal would have been just fine and dandy, but we already had several salads on our menu throughout the week so I wanted to do something a little different.
To me, chipotle and tacos go hand-in-hand. They were just made for each other. I know the smokey spice works in many arenas, but I just prefer it where it belongs with a Mexican dish. Just my So-Cal preference. In case you think like me, why not try this spicy shrimp taco dish for dinner? It was excellent!
Chipotle Shrimp Tacos
makes enough shrimp for 6 tacos
- 24 uncooked shrimp with tails removed
- salt and pepper to taste
- cooking spray
- 3 TBS mayonnaise
- 1/4 cup chopped onion
- 1 teas chipotle spice
- 1 TBS fresh squeezed lime
- 2 TBS freshly chopped cilantro
Coat grill pan with cooking spray and heat pan to medium-high heat. Sprinkle shrimp with salt and pepper. Cook shrimp in grill pan 2 minutes each side, or until cooked. Remove shrimp from heat.
Combine mayonnaise, onion, chipotle pepper, lime, and cilantro in a bowl. Add shrimp, toss to coat.
Add shrimp to whole wheat flour tortillas, top with toppings of choice (lettuce, tomato, and queso fresco). Enjoy!!
Oh, and if you find that the chipotle leaves a little heat on your pallet, it is always nice to finish off with some fresh watermelon. Or so a little birdie tells me.