Chipotle Shrimp Tacos with Chayote Salsa

Wednesday, July 30, 2014

chipotle shrimp tacos for one with chayote salsa {so sweet like sarah}


If you look back on the photos I have taken you are probably thinking two things: 1) She really needs to practice her photography skills.  2) Does she only own one plate!?

To answer those questions: 1) YES! I'm making it a goal each day to photograph anything to work on what I can do.  2) Of course I own more than one, but the majority of my kitchen is already packed up.  I'm in the process of buying my first home (yay!) and my closing date is in three weeks!  I'm so excited to make this huge move although it is a bit scary to be doing this all on my own.

This taco was AMAZING but my unfortunately my tortilla was definitely too big (as I'm sure you can tell from the pictures).  I should have used 6 inch round tortillas instead.  I ended up rolling it up burrito style to eat but it tasted just as good!  The crisp taste of the salsa helps to bring down the heat from all the chipotle that is used in this recipe.  This recipe could definitely feed two people if you have additional sides, but I ate the whole thing myself.  Yum!  It went along perfectly with yellow rice on the side and a coconut paleta for dessert!

chipotle shrimp tacos for one with chayote salsa {so sweet like sarah}

Chipotle Shrimp Tacos For One
1/4 lb shrimp, peeled and deveined
1/4 Tbsp. olive oil
1/4 tsp. chipotle chili powder
1/8 tsp. salt
2 small tortillas
Simple Chipotle Crema, as desired

In a small bowl, mix together olive oil, chipotle chili powder, and salt.  Add shrimp and toss to coat. 

Heat a skillet over medium heat and spray with a nonstick spray.  Cook shrimp about 2 minutes on each side or until no long translucent.

To assemble tacos, divide shrimp between the two tortillas.  Top with about 2 tablespoons chayote cucumber salsa and drizzle with the simple chipotle crema.

Serve along side yellow rice or your choice of side.

Simple Chipotle Crema
(This makes 1 cup - much more than is needed for the recipe above).
8 oz. sour cream
1 chipotle in adobo sauce + 1 tsp. sauce
1/2 tsp. lime juice
Salt, to taste

Combine all ingredients, except salt, in a blender or food processor.  Blend until smooth.  Add salt to taste.

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