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Chipotle Shrimp Tacos with Avocado Salsa and Lime Crema

Chipotle peppers in adobo sauce give these shrimp tacos a bit of smoky heat. Fresh salsa and lime crema bring the whole thing together!

  • Chipotle Shrimp Tacos with Avocado Salsa and Lime Crema
  • Ingredients
    • 1 pint cherry tomatoes, halved
    • 1 ripe avocado, diced
    • ½ small red onion, diced
    • ¼ cup cilantro, chopped
    • Juice of 1 lime, divided
    • ¼ cup plain nonfat Greek yogurt
    • ½ lb. raw shrimp, peeled and deveined and tails removed
    • Salt, to taste
    • Black pepper, to taste
    • 1 tsp. chili powder
    • 1 chipotle pepper in adobo sauce
    • 12 - 6-inch corn tortillas
    • ¼ cup queso fresco cheese

    Directions
    1. Turn on grill to medium-high heat (about 375°F). 1. Prepare the salsa: Combine the cherry tomatoes, avocado, red onion, cilantro, and half the lime juice. Stir to incorporate. Place in refrigerator while preparing the tacos. 1. To make the lime crema, whisk Greek yogurt with the remaining lime juice. 1. Thread shrimp on skewers. Season both sides with salt, pepper and chili powder. Chop one chipotle pepper with 1-2 Tbsp of the sauce and spread on shrimp. 1. Place shrimp on the hot grill. Cook 2-3 minutes on each side, until shrimp are opaque. 1. Place corn tortillas on the grill, about 60 seconds on each side, until tortillas start to brown and crisp. 1. Build the tacos by layering each shell with 3 shrimp, salsa, queso fresco and drizzle with lime crema. Serve and enjoy!

    Nutrition

    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.


    Serves: 6 servings

    Gluten Free Grilling Main Dish Summer Winter Fall Hispanic Spring Taco