Chipotle Lime Shrimp Tacos with Pineapple Peach Salsa
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.
Servings: 4
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!
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
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