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Shrimp Tacos

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Prep 30 minutes
Cook 15 minutes
Total 45 minutes
Shrimp is a tricky one to keep under $2.99. You have to really watch for when it goes on sale. This recipe costs just $2.40 per serving and $9.60 for the whole recipe but that is with shrimp I got on sale for the awesome price of just $7 per pound. Be picky, it is worth the wait!
Servings 4
Course Main Course
Cuisine Mexican
Servings4

Ingredients

  • 1 lb Shrimp
  • .5 can Canned Chipotle Peppers
  • 1 tsp Salt
  • 1 Lime Juiced
  • 1 tbsp Olive Oil
  • 1 Avocado
  • .5 cup Cilantro Loosely Packed
  • 8 Corn Tortillas
  • 2 oz Monterrey Jack Cheese Optional, leave off to keep dairy free!

Method

  1. 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.
  2. 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.
  3. 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.
  4. Meal Prep Tip: You can store each of the ingredients in separate containers to reheat later. The shrimp will keep for about 48 hours.