Go Back
–+ servings
Chipotle Honey Shrimp Tacos With Peach Salsa

Chipotle Honey Shrimp Tacos With Peach Salsa

These Chipotle Honey Shrimp Tacos With Peach Salsa are a high protein and vibrant summer taco recipe.
Print Recipe Pin Recipe
Prep Time 18 minutes
Cook Time 5 minutes
Course dinner
Cuisine american mexican fusion
Servings 2
Calories 500 kcal

Ingredients
  

Shrimp

  • 16-24 shrimp* I used argentine red shrimp
  • juice from ½ lime
  • 1 teaspoon salt
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • pinch black pepper
  • 1 chipotle pepper - minced*** from chipotle pepper in adobo sauce
  • 2 cloves garlic - minced

Peach Salsa

  • 2 ripe peaches - diced
  • ¼ cup cilantro - finely chopped
  • ½-1 jalapeno - seeded and minced I used ½ as I am sensitive to spice
  • juice from ½ lime
  • 1 teaspoon salt
  • pinch black pepper
  • 2 cloves minced garlic
  • ½ cup finely chopped sweet or red bell pepper I used 4 small sweet peppers

Cilantro yogurt sauce

  • ½ cup greek yogurt
  • ¼ cup finely chopped cilantro
  • juice from ½ lime
  • 2 cloves minced garlic
  • ½ teaspoon salt
  • pinch black pepper

Other ingredients

  • 6 taco shells of choice
  • 1 tablespoon butter or oil for cooking
  • additional fresh chopped cilantro

Instructions
 

  • Add shrimp to a bowl along with all of the shrimp ingredients. Mix together until combined. Let sit to marinate while you prep the other ingredients.
  • Add all peach salsa ingredients to a bowl and mix together until combined. Set aside.
  • Add all yogurt ingredients to a bowl and mix together until smooth. Set aside.
  • Heat butter or oil in a skillet over medium heat. Add shrimp and cook for 90 seconds - 2 minutes each side, until cooked through.
  • Heat tortillas either in a microwave or on the gas stove top. For gas stove heat tortilla for 60-90 seconds each side over medium heat until charred. For the microwave heat them for about 30 seconds per shell. You want them to be soft and pliable.
  • Assemble tacos by topping each shell with yogurt sauce, shrimp and salsa. Serve and enjoy. I like to top mine with additional lime and cilantro.

Notes

Nutritional information is for 3 tacos. 3 tacos is 1 serving.
*How many shrimp you want depends on the size of your shrimp. Big shrimp you could do 2 shrimp per taco, and very small shrimp you could do 4 shrimp per taco. I did about 20 shrimp and put 3-4 shrimp per taco as they were small.
**You can sub 1 teaspoon chipotle powder if you can't find chipotle peppers
If you are meal prepping this and don't plan on eating all 6 tacos at once I recommend storing the shells and fillings separate and then forming the tacos as you are ready to eat them.

Nutrition

Calories: 500kcalCarbohydrates: 49gProtein: 30gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 179mgSodium: 3248mgPotassium: 772mgFiber: 7gSugar: 17gVitamin A: 2302IUVitamin C: 62mgCalcium: 196mgIron: 3mg
Keyword Chipotle Honey Shrimp Tacos With Peach Salsa
Tried this recipe?Let us know how it was!