chipotle shrimp tacos with jalapeño peach salsa
A spicy fiesta of succulent shrimp and juicy peaches stuffed inside charred corn tortillas.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tsp chipotle chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2 cups shredded romaine lettuce
- 8-10 corn tortillas
- 1 avocado, mashed
- sour cream and cilantro, for serving
jalapeno peach salsa
- 2 cups diced fresh peaches (about 2 large peaches)
- 1/3 cup fresh cilantro, chopped
- 1/4 cup fresh basil, chopped
- 2 tbsp fresh mint, chopped
- 1/4 cup orange juice
- 2 tbsp lime juice
- 1 jalapeño, deseeded and diced
Instructions
- Preheat oven to 450 degrees. Grease a baking sheet with oil.
- Dry the shrimp very well with paper towels. In a bowl, toss with the chipotle chili powder, cumin, paprika, onion powder, garlic powder, and a pinch of salt and pepper until thoroughly coated.
- Spread the shrimp onto the baking sheet and drizzle with 1 tablespoon olive oil. Roast for 8-10 minutes until opaque. If desired, switch the broiler to HIGH in the final 2 minutes to create a crisper finish.
- To make the salsa, combine the peaches, cilantro, basil, mint, orange juice, lime juice, jalapeño, and a pinch of salt and pepper in a bowl. Stir until incorporated. Taste for salt and pepper and adjust as needed.
- Warm the tortillas in a microwave under a damp paper towel for 30 seconds. If desired, char in a dry skillet over medium-high heat for 45-60 seconds per side.
- Divide the lettuce and shrimp into the tortillas. Sprinkle with peach salsa, reserving some to serve on the side. Drizzle with Greek yogurt and dust with fresh cilantro, as desired.