These tacos are super flavorful, filling, and on the lighter side! Shrimp is spiced with chipotle pepper & fresh lime juice and served over a bed of seasoned black beans tucked into a warm tortilla, topped with a fresh and fruity pineapple peach salsa.
Isn't it funny how sometimes a well-loved dish can just fall off your radar until something jogs your memory and you think, "hey wait...I like that a lot...why haven't I made that in such a long time??"
This recipe is one of those for me! It's adapted from a cookbook I've had for years called Cook Yourself Thin: Skinny Meals You Can Make in Minutes. It was the first recipe I tried from the cookbook and it was an instant hit! We loved it, (I tweaked it,) we ate it, we put it in our regular rotation for a while and then somehow it just...fell off. 🤷
I came across this cookbook again when we were unpacking after our move to Austin. I saw the bookmarked recipe, remembered how much I loved these tacos, and I got really excited to make them again!
Making Chipotle Lime Shrimp Tacos
We've got juicy chipotle lime shrimp...
Savory seasoned black beans...
And a super delicious pineapple peach salsa to go on top!
Make it your own!
I made a couple tweaks to the recipe, one being that the original recipe called for tequila and flambé-ing said tequila, and I don't know...I just wasn't up for that at the time. So I went with some extra spices and added some extra lime juice and mwah - it's fab.
Another tweak is that the salsa in the book calls for fresh mango, but I substitute fresh peaches instead because I am SUPER ALLERGIC to mango skin. Not the flesh...just the skin. I can eat already peeled/cut mango no problem, but I cannot touch a whole mango without breaking into a poison ivy-like rash (which apparently isn't totally uncommon but I had never heard of it before it happened to me). So...I'm gonna pass on that, thanks!
Luckily...it just so happens that peaches are in season right now, and they are perfect in this salsa! There is a great mix of juicy sweetness from the peaches and pineapple, sweetness but in a veggie kind of way from the red bell pepper, a little bite from the red onion, creaminess from the avocado, and bright freshness from the cilantro and lime juice.
Another thing I love about this recipe - it's pretty healthy! It's full of nutritious ingredients, and I think you get nicely full off just one taco (it's a hefty one!).
If you're feeling like you're cooking the same old things over and over, take a glance at your cookbook collection and see if there are any old favorites you haven't had in a while!
Or you know...take a look at some more recipes here on Yummy Noises. 😉 Like this Super Simple Taco Salad or these Insanely Easy Refried Bean Tostadas!
I'm so happy these Chipotle Lime Shrimp Tacos have made a comeback for us, and I think you're going to love them too. 😋
Yummy noises await you!
Chipotle Lime Shrimp Tacos with Pineapple Peach Salsa
Ingredients
For the shrimp tacos
- 1 lb large shrimp, peeled, deveined, tails removed
- 2 tablespoon olive oil
- 2 tablespoon lime juice, fresh-squeezed
- 2 cloves garlic, pressed or minced
- 1 teaspoon chipotle chile pepper
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- 4 whole wheat tortillas
For the pineapple peach salsa
- ½ cup fresh pineapple, diced
- ½ cup fresh peach, diced
- ⅓ cup red bell pepper, diced
- ¼ cup red onion, finely diced
- ½ large avocado, diced
- 1 tablespoon lime juice fresh-squeezed
- 1-2 tablespoon cilantro, chopped
- ½ teaspoon salt
For the black beans
- 1 tablespoon olive oil
- ¼ cup red onion, diced
- 2 cloves garlic, pressed or minced
- 1 15-ounce can black beans, rinsed and drained
- 2 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ¼ teaspoon kosher salt
- 3 tablespoon water
Instructions
Marinate the shrimp
- In a medium bowl, combine all of the shrimp ingredients (except the tortillas) and toss/stir to coat. Set aside to marinate while you prep the remaining ingredients.
Make the salsa
- In a separate medium bowl, combine all salsa ingredients and stir gently to combine. Refrigerate until ready to serve.
Make the black beans
- Heat the olive oil in a medium saucepan over medium-high heat. Add the chopped onion and sauté until slightly softened, about 2 minutes. Add the garlic and cook until fragrant, about one minute more. Add the beans, spices and water, stir to combine and cook until flavors are combined and beans are heated through, about 3 more minutes.
Cook the shrimp
- Heat a large saucepan over medium high heat. Add the shrimp and the marinade to the pan and cook stirring/flipping occasionally for about 3-5 minutes, until shrimp are pink and opaque. Use a slotted spoon to remove the shrimp from the pan (discard the remaining marinade/cooking liquid).
Assemble the tacos
- Warm the tortillas as desired - either for a few seconds each in the microwave, or for a minute or two per side in a dry skillet over low heat. Evenly divide the black beans, shrimp, and salsa between the four tortillas. Enjoy immediately!
I just bought 2 pounds of P&D Shrimp last night! This recipe looks fab. Thanks!
Can’t wait to try this one.
Looks so delicious and healthy! All those beautiful colors! I have to get some peaches and pineapple and I'm good to go!
Definitely making some margaritas to go with!
This looks sooo delicious. I want some right now! Great (step by step) photography. Won't be long before I make this. Yes, and margaritas ...
Rachel
Another winner!!!!! we just had them for dinner this evening and it was excellent —-so healthy and so filling. The only thing I left out was the cilantro everything else went into the recipe. We even ate the leftover salsa as a side when we finished our tacos Thank you for this great recipe
Nancy
Yay! I’m so happy you tried them and so happy you loved them! We’re definitely adding this back into our dinner rotation. 😋
Thank you!