Ingredients
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1 Pound Shrimp
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.5 Can of Canned Chipotle Peppers
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1 Teaspoon Salt
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1 LimeJuiced
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1 Tablespoon Olive Oil
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1 Avocado
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.5 Cup Loosely Packed Cilantro
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2 Ounces Monterrey Jack CheeseOptional, leave off to keep dairy free!
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8 Corn Tortillas
Directions
- Cook The Shrimp: Peel, devein and remove tails from shrimp. Stir together chipotle peppers, salt and lime in a medium to large bowl. Add shrimp and toss to coat. Let sit for 10-15 minutes. Meanwhile heat a large cast iron skillet or frying pan on high heat and add olive oil. Once the pan is very hot, add shrimp and cook and stir for 2-3 minutes until cooked through. Remove from pan and place in a small bowl or container.
- Prepare Toppings: Slice avocado in half then remove peel and pit. Cut each half into thin slices. Stem Cilantro and roughly chop leaves. Optional, grate monterey jack cheese.
- Assemble: Heat tortillas on a griddle or pan then place on plates. Divide shrimp between each of the tortillas and top with avocado and cilantro. Add cheese if desired.
Meal Prep Tip:
You can store each of the ingredients in separate containers to reheat later. The shrimp will keep for about 48 hours.
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