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Chipotle Shrimp Tacos with Avocado Salsa and Lime Crema
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Chipotle Shrimp Tacos #festfoods

In the recipe for Chipotle Shrimp Tacos with Avocado Salsa and Lime Crema, the flavors complement each other perfectly. There's a hint of smokiness and heat, a pop of freshness with the salsa, crumbly melt-in-your-mouth cheese, and lime crema to make it all come together.

If you're worried that chipotle peppers will be too spicy, don't be! With the grilled the shrimp and the combination of all the taco fixings, you will definitely be asking for more!

Chipotle Shrimp Tacos

Let’s start by making the salsa! We want our salsa to be chunky and cut in equally-sized pieces so each bite has a little bit of everything. Wash the cherry tomatoes and cut them in to quarters.

Chipotle Shrimp Tacos

It is sometimes difficult to pick a perfectly ripe avocado, but the skin should be dark and it should feel slightly soft. To quickly and easily cube your ripe avocado, cut it in half and remove the pit. Slice the avocado lengthwise 3-4 times and widthwise 3-4 times, then use a spoon to remove the flesh from the skin. Out will pop lil’ squares of avocado that are the perfect size for your salsa!

Chipotle Shrimp Tacos

Next, cut the stem off either side of the onion. Remove the skin and film from the onion. Cut it in half lengthwise. Lay half the onion on it’s bottom side. Slice in a fan motion, then turn it and slice in to small squares {a.k.a. small dice}. Toss all veggies in a bowl.

Chipotle Shrimp Tacos

Using a citrus juicer (or your hand), juice ½ lime in to the salsa bowl. Roughly chop cilantro and add to the bowl.

Chipotle Shrimp Tacos

Voila! Mix up the salsa and place in the refrigerator while you prepare the shrimp. Now is also a good time to make the lime crema. Sounds fancy, but all you have to do is whisk the Greek yogurt with the juice of ½ lime :)

Chipotle Shrimp Tacos

Take a few seconds to roughly chop the chipotle chili, so it is ready for our shrimp.

Chipotle Shrimp Tacos

Next, we will prepare the shrimp! I bought these shrimp from our meat and seafood service case at Festival, and they were already peeled and deveined! All we have to do is remove the tails. They easily pop off just by tugging on them; discard or freeze to make super flavorful seafood stock or bisque.

Chipotle Shrimp Tacos

Thread the shrimp on skewers so we can don’t lose any in our grill.

Chipotle Shrimp Tacos

Season with chili powder, then slather on the chopped chipotle pepper and adobo sauce.

Chipotle Shrimp Tacos

Place the shrimp skewers on the grill. Now is also a good time to grill your tortillas; they take about 60 seconds on each side to get browned and crispy. 

Chipotle Shrimp Tacos

Assemble your tacos with 3 chipotle grilled shrimp per tortilla, spoonfuls of avocado salsa, Queso fresco cheese and drizzle with lime crema. Enjoy this delicious Mexican fiesta with Watermelon Limeade!

Chipotle Shrimp Tacos

Chipotle Shrimp Tacos with Avocado Salsa and Lime Cream

Ingredients:

Salsa:

  • 1 pint cherry tomatoes
  • 1 ripe avocado
  • ½ small red onion
  • ¼ cup cilantro
  • Juice of ½ lime

Lime Crema:

  • ¼ cup plain nonfat Greek yogurt or low fat sour cream
  • Juice of ½ lime

Shrimp and Tacos:

  • ½ pound raw shrimp, peeled and deveined
  • Dash salt and black pepper
  • 1 tsp. chili powder
  • 1 chipotle pepper in adobo sauce
  • 12 - 6” corn tortillas
  • ¼ cup Queso fresco cheese (or any crumbled or shredded cheese)

Directions:

  1. Turn on grill to medium-high heat (about 375°F).
  2. Prepare the salsa. Chop the cherry tomatoes in quarters. Halve and pit the avocado. With one half, make 3-4 slices lengthwise, then 3-4 slices widthwise to make squares. Scoop the avocado out of the skin with a spoon. Do the same to the other half of the avocado. Peel and chop onion in a small dice. Roughly chop cilantro. Add all ingredients to a bowl. Juice ½ lime in to the salsa, and stir to incorporate. Place in refrigerator while preparing the tacos.
  3. To make the lime crema, whisk Greek yogurt with juice of ½ lime.
  4. Prepare the shrimp. Remove tails from shrimp; discard. Thread shrimp on skewers. Season both sides with salt, pepper and chili powder. Chop one chipotle pepper with 1-2 Tbsp of the sauce; spread on shrimp.
  5. Place shrimp on the hot grill. Cook 2-3 minutes on each side, until shrimp are opaque.
  6. Place corn tortillas on the grill, about 60 seconds on each side, until tortillas start to brown and crisp.
  7. Build the tacos by layering each shell with 3 shrimp, salsa, Queso fresco and drizzle with lime crema. Serve and enjoy!

Yield: 6 servings, 2 tacos each

*Per Serving: Calories 260, Total Fat 9g (Saturated 1.5g, Trans 0g), Cholesterol 65mg, Sodium 200mg, Total Carbohydrate 35g (Dietary Fiber 8g, Sugars 6g), Protein 14g, Vitamin A 15%, Vitamin C 25%, Calcium 8%, Iron 4%

*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

Have a question about nutrition? Our Mealtime Mentors would love to help! Reach out at AskFestivalDietitians.com or find them on Facebook, Instagram and Twitter.

Chipotle Shrimp Tacos

Disclaimer: The information provided here is intended for general information only. It is not intended as medical advice. Health information changes frequently as research constantly evolves. You should not rely on any information gathered here as a substitute for consultation with medical professionals. Information may not be reproduced without permission from Festival Foods. We strongly encourage guests to review the ingredient lists of suggested products before purchasing to ensure they meet individual dietary needs. All products not available at all Festival locations.

 

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