|Chipotle Lime Shrimp Tacos|
Via Taste and Tell
Do you participate in Taco Tuesday?! Tacos are a great go-to weekly dinner as well as a fun dinner to have with friends. There are so many possible variations with tacos! We have found some great taco recipes to add to your rotation. Enjoy!
Chipotle Lime Shrimp Tacos
Prep time 25 mins
Cook time 5 mins
Total time 30 mins
Serves: 4 servings
For the Chipotle Lime Shrimp:
6 tablespoons fresh lime juice
1/4 cup extra virgin olive oil
1/4 cup honey
2 tablespoons minced chipotle in adobo (seeds removed for less heat)
2 cloves garlic, minced
zest of 1 lime
salt and pepper
1 lb shrimp, defrosted, peeled and deveined
For the Chipotle Lime Crema:
1/2 cup reduced fat sour cream
1 tablespoon minced chipotle in adobo (seeds removed for less heat)
1 tablespoon lime juice
zest of 1 lime
1 clove garlic, minced*
For the Tacos:
8 White Corn Tortillas
crumbled Queso Fresco
In a large ziptop plastic bag, combine the lime juice, olive oil, honey, chipotle in adobo, garlic and lime. Season with salt and pepper. Add the shrimp and marinate for about 20 minutes, squishing the bag around every few minutes to make sure the shrimp is thoroughly covered in the marinade.
While the shrimp is marinating, make the crema. In a small bowl, combine the sour cream, chipotle in adobo, lime juice, zest and garlic. Mix well.
When the shrimp is finished marinating, heat a large skillet over medium-high heat. Drain the shrimp and add the shrimp to the hot skillet. Cook until the shrimp is no longer opaque on the bottom side, about 3-4 minutes. Flip the shrimp over and cook the second side, about another minute. Remove the shrimp to a plate.
To assemble the tacos, top each tortilla with some of the shrimp, cabbage, avocado, cilantro and Queso Fresco. Drizzle some of the crema on each taco and serve.
*If you don’t like the flavor of raw garlic, substitute in 1/8 teaspoon of garlic powder.
|Caribbean Chicken Tacos|
Via La Creme de La Crumb
Caribbean Chicken Tacos
Prep time 15 mins
Cook time 10 mins
Total time 25 mins
3-4 boneless skinless chicken breasts, pounded to ½ inch thickness
1 1/2 tablespoons Caribbean seasoning (store-bought OR see below for homemade version)
8 taco-sized soft flour tortillas
2 cups cole slaw (without dressing)
1/2 red bell pepper, diced
1/2 red onion, diced
1 mango, diced
1 cup pineapple, diced
1/4 cup cilantro, roughly chopped
1 tablespoon fresh lime juice (about ½ of a juicy lime)
1/2 teaspoon salt
1/2 teaspoon garlic powder
See a Quick Sausage Gnocchi Recipe
Prepare the salsa by combining all ingredients in a bowl and stirring well. Cover and chill until ready to use.
Slice chicken breasts into strips (or chop into bite-sized pieces) and place in a bowl. Sprinkle chicken with half of the Caribbean seasoning, stir, then sprinkle with remaining seasoning and toss to coat.
Cook chicken in a large greased pan or skillet over medium heat for 5-8 minutes until cooked through.
To serve, fill each tortilla with cooked chicken, then top with cole slaw and Caribbean salsa. Serve immediately with fresh limes for drizzling if desired.
Homemade Caribbean seasoning
2 teaspoons paprika
2 teaspoons cayenne pepper
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons Italian seasoning
1 teaspoon brown sugar
1/2 teaspoon red pepper flakes
Stir together all seasoning ingredients in a small bowl.
|Chipotle Flank Steak Tacos with Salsa Verde|
Via From Away
Chipotle Flank Steak Tacos with Salsa Verde
Makes 6-8 tacos
1 flank steak, 1 to 1-1/2 pounds, cut in half into two large steaks
4 cloves garlic, roughly chopped
1 medium onion, roughly chopped
1 (7 oz) can chipotles in adobo sauce
Juice from two limes
6-8 corn tortillas
Salsa verde: diced onion, chopped cilantro, sliced avocado, and sliced fresh jalapeno, for topping
Arrange flank steak in a single layer in a large, shallow bowl.
In the bowl of a food processor, combine garlic, onion, chipotles (with sauce), and lime juice. Pulse until smooth.
Cover flank steaks with marinade, turning steaks to coat on all sides. Cover with plastic wrap, and allow to marinate at room temperature for an hour.
Scrape off excess marinade, and cook over a grill or under a broiler until meat reaches an internal temperature of 130 degrees. Let rest for at least five minutes before slicing thinly across the grain. Fold into warm corn tortillas, and top with onions, jalapenos, cilantro, and salsa verde.
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