On the menu today we have Grilled Chipotle Shrimp Tacos with Peach Salsa. It’s a perfect summer grilling recipe and great when you want a dinner that is filling, but that is light and won’t leave you in a food coma. If you’re feeling bold you might want to try these tacos along with this amazing fish taco sauce.
I think Greg mentioned in one of our last post that our oven has been broken. For a month! Kind of frustrating, although at the same time, since it has been really hot lately, I don’t really want it on much anyway (yeah that’s it, I don’t miss baked goods at all. Sad face.). We’ve focused on grilling and using things like the rice cooker to make things in large batches, like our grilled chicken and cilantro quinoa. Add in all your favorite toppings for tacos and you have a quick deconstructed dinner for the whole family as well as lots of leftovers. Easy grill meals mean more time to play outside, visit the pool, and for managing those crazy nights when you have swim lessons (or dance, or soccer, or …).
One of our favorite splurge “date night at home” dinners usually involves our spicy shrimp cooked with a feta wine sauce over spinach, tomatoes, and linguine. Our kids recently tried the shrimp (we cooked it less spicy to see if they would like it), and actually gave it a thumbs up. So, we decided to try using shrimp on taco night for a change. The grown-ups already love fish tacos so we thought this might be a nice bridge for the little ones. I think it was a hit overall. Not a complete slam dunk, but any time at least one of the kids gives a new food a thumbs up I call it a victory.
For these grilled chipotle shrimp tacos, I used the shrimp from the freezer that our local grocery store carries that is deveined (still has the shell). I actually forgot to pull it out of the freezer early enough to thaw it, but a quick warm bath was all it needed to be ready to prep. I removed the shell except for the tail and then marinated for 15-30 minutes (in general, I don’t think shrimp should be marinated for long amounts of time). I just used a half a tablespoon of the sauce from an open can of chipotle peppers in adobo sauce to make the shrimp slightly spicy. If you really like spicy, go ahead and put a little extra and cut up one of the peppers and put it in also. Then put the shrimp on a skewer and handed it off to the grill master to cook while I prepped the rest of the toppings.
I think a popular topping for chipotle shrimp tacos is some sort of delicious coleslaw. I think it would be really good, especially this slaw from the Pioneer Woman. However, I think the perfect topping for these shrimp tacos would definitely be our peach salsa (or mango salsa). Add some lettuce and guacamole (or just smashed up avocado). We recently have had to start making extra large batches of guacamole because our kids have started powering it down. I’m ok with that.
Fortunately, as I write this, the oven is now finally working thanks to an awesome local repairman. Hopefully, he never retires or moves, but at least we know that we can always fall back on awesome grilling recipes.
On to the recipe:
For the marinade
- 1 1/2 lbs . shrimp , peeled and deveined--leave tails on
- 1/4 c . olive oil
- juice from 1 lime
- 2 cloves garlic
- 1/2 T . adobo sauce from chipotle pepper in adobo can
- 1/2 tsp . chili powder
- 1 tsp . cumin
- 1 T . honey
- 1/2 tsp salt
For the tacos
- 8-10 small flour or corn tortillas
- Peach salsa
- Guacamole or avocado
- Mix together marinade ingredients.
- Pour marinade over shrimp and marinate shrimp for 15-30 minutes.
- Remove shrimp from marinade and put on grill skewers (if using wooden ones, make sure you soak them ahead of time).
- Grill shrimp for 3-5 minutes per side.
- Prep toppings while shrimp is marinading.
- If using corn tortillas heat in pan for 30 seconds per side before using.
- Assemble tacos.
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