Recipe Box: Chipotle Lime Shrimp Tacos with Strawberry Salsa

We’ve got a favorite book in the Daniel household. It’s called Dragons Love Tacos. Have you heard of it? Well, there are dragons (obviously) and they L-O-V-E tacos (again with the obvious – I guess that’s what you get when you’re reading children’s books). There are taco parties, which, I would be all for attending because quite honestly, I LOVE TACOS TOO.

(Just not spicy salsa. Spoiler: Dragons do not like spicy salsa.)

Anyway, the point is, we Daniels are fans of tacos. And books. And books about tacos.

Naturally, this taco recipe is a big hit here. Now, in the interest of full disclosure, I didn’t actually prepare this recipe. My darling husband was the taco chef; I was busy painting dots on the floor of our son’s 1st grade hallway.

Say what?

dotday

This is a special treat for the first graders of our school district! We celebrate their individuality and creativity.

Yes, while I was getting my paint on, Jay was pitching in and making us this YUMMY dinner. We tweaked the recipe slightly but you can find the original here. We originally found this when we were doing the Advocare 24 day challenge last summer and it’s tried and true.

Are you ready? Let’s go!

First things first, start prepping this a few hours before you want to eat. Because it takes some time to mix together and soak up the flavor. Cool? Cool.

Strawberry Salsa Ingredients 

8 ounces of fresh strawberries – chopped
1/2 red onion – diced
Juice of 1 lime
Pinch of salt
Pinch of ground pepper

strawberrysalsa

Squeeze that lime, Dude. RAWR!

Prepare the salsa first. It’s easy, yummy, and you can throw it in the fridge until you’re ready to serve the tacos. (Or, you can take little spoonfuls if you’re hungry.) (Not that I would ever do such a thing.)

Chipotle Lime Shrimp Ingredients 

1 pound peeled and deveined raw shrimp (Do not make my mistake and buy ones that aren’t peeled. Because I’ll tell you what, Jay was not impressed with that task. Whoopsies.)
Juice of 2 limes
2 garlic cloves, minced (I keep a jar of minced garlic in the fridge) (#lazy) (#lessworkforme)
2 tablespoons extra-virgin olive oil
1 tablespoon adobo sauce from a can of chipotle chile peppers in adobo sauce
1/2 teaspoon salt
1/2 teaspoon ground pepper

goya

marinate

Mix all the ingredients listed above in a bowl and then pour over the prepared shrimp. We throw them in a Ziplock freezer bag and shake it around before putting it in the fridge for about a half hour. Prior to shaking it around, make sure it’s really and truly zipped. Again, I speak from experience.

And hey, while these marinate, grab a drink and chill. While you’re waiting, you can also prepare the toppings for the tacos.

Taco Topping and Taco Taco Ingredients
8 4 inch corn tortillas – warmed (microwave for 30-45 seconds)
1 cup shredded cabbage
4 ounces queso fresco, crumbled (I sometimes can’t find this in my regular supermarket but I’ve had good luck at both Aldi and the Mexican mart nearby.)
1 lime, cut into wedges

After those 30 minutes tick by, heat a large skillet over medium-high heat. Put a glug or two of olive oil in the pan and put the marinated shrimp in the skillet. (Any extra marinade in the bag can be chucked.) Cook the shrimp 1 to 2 minutes, then flip the shrimp and cook a couple more minutes until they’re pink.

shrimpcooking

Set the table with shrimp, toppings, salsa, and tacos. Prepare your taco whichever way you’d like and proceed to stuff in your face.

shrimptaco

A taste sensation! (Seriously, I need to lay off the children’s books.)

In unrelated but still AWESOME news, you might notice the new badge over in the sidebar for The Mermaid Club. I just found out this week that I’m a new ambassador! Isn’t it the most? More on that soon! Live life, make waves!

You’ve heard my thoughts! Would love to hear yours here.