Southwestern Shrimp Tacos with a Chipotle Honey Lime Sauce

We have been on a shrimp kick lately, and boy am I loving it! So many fun and creative things to do with this most delicious treat! πŸ™‚

This time I decided to pull from my absolute LOVE of Mexican food, but with a little twist…a “southwestern” twist. πŸ™‚

Oh my! Oh my! These were scrumptious!! And the sauce was the extra “oomph” that put these over the top!

Southwestern Shrimp Tacos with a Chipotle Honey Lime Sauce

*Created by Lori atΒ Creating Beauty in the Kitchen

Ingredients:

  • 1 pound shrimp (I used jumbo)
  • Tortillas of your choice (use a gluten free alternative if needed)
  • 1 can black beans
  • Cilantro
  • Cherry Tomatoes
  • 1 Avocado
  • 1-2 limes
  • 1 tsp chipotle seasoning + more to cook on the shrimp
  • 1/3 cup honey
  • 1/2 cup almond milk
  • Olive oil
  • (1 tsp tapioca flour if you desire to thicken the sauce)

Directions:

  • Peel and de-vein all the shrimp. Set aside.
  • Prepare all your veggies. Wash and chop up the cilantro. Cut the cherry tomatoes in half, and slice the avocado in smaller pieces.
  • Begin preparing the sauce by putting the honey, almond milk, 1 tsp chipotle seasoning, and fresh squeezed lime juice in a saucepan and heat over low to medium heat, stirring occasionally.
  • Drain and rinse the black beans and put them in a large skillet on low heat.
  • When all of these things are pretty much ready, you can cook the shrimp. It cooks fast, so you want it to be the final thing you do.
  • Pour a bit of olive oil in a large skillet, placing the shrimp in it. Sprinkle them with your desired amount of chipotle seasoning and cook until both sides are pink.
  • Heat up the tortillas and you are ready to dig in! Enjoy!

Lori9

 

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37 thoughts on “Southwestern Shrimp Tacos with a Chipotle Honey Lime Sauce

    • Since you love shrimp, you came to the right place! πŸ™‚ Me too! It is fun to find different ways to make them! Thanks for your kind words…if you try it, let me know what you think!

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  1. I too am a Mexican food aficionado! You have inspired me to make tacos tonight (beef though, got no shrimp).

    So, what is your trick to watermarking your photographs with your name? I am not a tech aficionado (darn).

    Like

  2. Pingback: Suzanne’s Yeasted Buckwheat Waffles with Buttery Peaches | Creating Beauty in the Kitchen

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