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    Home » Lightened Up » Chipotle Lime Shrimp Tacos with Pineapple Peach Salsa

    Chipotle Lime Shrimp Tacos with Pineapple Peach Salsa

    Jump to Recipe Print Recipe
    Chipotle Lime Shrimp Tacos on plate with limes and header text at top

    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.

    Chipotle Lime Shrimp Tacos on plate with limes

    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...

    photo collage with shrimp marinating in silver bowl on left, shrimp cooking in a pan on right

    Savory seasoned black beans...

    black beans cooking in pan

    And a super delicious pineapple peach salsa to go on top!

    pineapple peach salsa components in bowl

    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!).

    Chipotle Lime Shrimp Tacos on plate close up

    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!

    Chipotle Lime Shrimp Tacos on plate with limes

    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!

    5 from 3 votes
    Chipotle Lime Shrimp Tacos on plate with limes
    Print
    Chipotle Lime Shrimp Tacos with Pineapple Peach Salsa
    Prep Time
    40 mins
    Cook Time
    10 mins
    Total Time
    50 mins
     

    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.

    Course: Main Course
    Cuisine: Tex-Mex
    Keyword: shrimp tacos
    Servings: 4
    Ingredients
    For the shrimp tacos
    • 1 lb large shrimp, peeled, deveined, tails removed
    • 2 Tbsp olive oil
    • 2 Tbsp lime juice, fresh-squeezed
    • 2 cloves garlic, pressed or minced
    • 1 tsp chipotle chile pepper
    • 1 tsp ground cumin
    • 1/2 tsp kosher salt
    • 4 whole wheat tortillas
    For the pineapple peach salsa
    • 1/2 cup fresh pineapple, diced
    • 1/2 cup fresh peach, diced
    • 1/3 cup red bell pepper, diced
    • 1/4 cup red onion, finely diced
    • 1/2 large avocado, diced
    • 1 Tbsp lime juice fresh-squeezed
    • 1-2 Tbsp cilantro, chopped
    • 1/2 tsp salt
    For the black beans
    • 1 Tbsp olive oil
    • 1/4 cup red onion, diced
    • 2 cloves garlic, pressed or minced
    • 1 15-ounce can black beans, rinsed and drained
    • 2 tsp chili powder
    • 1 tsp ground cumin
    • 1 tsp smoked paprika
    • 1/4 tsp kosher salt
    • 3 Tbsp water
    Instructions
    Marinate the shrimp
    1. 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
    1. In a separate medium bowl, combine all salsa ingredients and stir gently to combine. Refrigerate until ready to serve.

    Make the black beans
    1. 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
    1. 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
    1. 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!

    Recipe Notes

    You can substitute larger or smaller shrimp if that's what's available to you, but be sure to adjust the cook time accordingly. I use frozen shrimp because its easy, accessible and tastes great! Just thaw the shrimp in a bowl of cold water and then pat dry. 

     

    Don't let the shrimp sit in the marinade for too long - just while you prep the rest of the ingredients is perfect. Shrimp cooks very quickly and the acidic lime juice in the marinade can actually start to cook the shrimp if it sits for too long.  

     

    Adapted from Cook Yourself Thin: Skinny Meals You Can Make in Minutes

     

     

    Did you make this recipe? Tag @yummynoises on Instagram and hashtag it #yummynoises! 

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    Reader Interactions

    Comments

    1. Suzie Martin

      June 26, 2020 at 7:10 am

      I just bought 2 pounds of P&D Shrimp last night! This recipe looks fab. Thanks!

      Reply
    2. Victor Martin

      June 26, 2020 at 7:11 am

      Can’t wait to try this one.

      Reply
    3. gwen ray

      June 26, 2020 at 1:42 pm

      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!

      Reply
    4. Bella Taylor

      June 26, 2020 at 2:04 pm

      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 ...

      Reply
    5. Nancy Chapman

      June 29, 2020 at 5:41 pm

      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

      Reply
      • Rachel

        June 30, 2020 at 6:50 pm

        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!

        Reply

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    Hi! I’m Rachel. Welcome to Yummy Noises, and thank you for visiting! I’m obsessed with food, and I think the absolute best way to gauge how good a recipe really is, is by the yummy noises. To me – that is how you know that your food is really awesome, and those are some of my favorite sounds in the world! More→

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