Southwestern Grilled Shrimp Tacos with Chipotle Cream Sauce

I am totally on a southwestern kick this week.  Lunch yesterday was my homemade Black Bean Dip with fresh veggies, then for dinner last night – Southwestern Grilled Shrimp Tacos.  What can I say?  Some weeks you just want a little Tex-Mex!

The tacos were a breeze thanks to the shrimp and corn on the cob I grilled on Sunday.  I started with corn tortillas then added the usual taco veggies (lettuce, avocado and tomatoes) plus shredded cheese, black beans, grilled corn (cut off the cob, of course) and grilled shrimp.  But the thing that really makes these tacos is the Chipotle Cream Sauce I add at the end.

My chipotle cream sauce is super easy with the aid of a mini food processor.  The base of the sauce is mayo and non-fat Greek yogurt (which tastes shockingly like sour cream).   Then I added a chipotle pepper in adobo sauce and a little bit of milk to get it to the right consistency.  Boom – you are done!  After you try this sauce you will never want to eat tacos without it again!

So I am still doing the HealthyEats.com Brown-Bag Challenge this month.  That is right, 4 solid weeks with no fast food for lunch!  Today’s lunch as you might guess, is left over Grilled Shrimp Tacos.  Let me tell you, these tacos are so good I don’t mind eating them 2 days in a row!  If you decide to make these tacos and take them for lunch I suggest you toss the cut up avocado in a little lime juice to keep it from turning brown by lunch time.

      

I hope you enjoy these tacos.  Let me know what your favorite taco toppings are.  I am always on the hunt for tasty new taco versions to try!

Southwestern Grilled Shrimp Tacos

Prep Time: 10 minutes – Cook time: 15 minutes (only if you have not pre-made the grilled corn and shrimp)

  • Grilled shrimp
  • Grilled corn, cut off the cob
  • lettuce
  • tomato
  • avocado
  • 1 can black beans, rinsed and drained
  • shredded cheddar or shredded Mexican blend
  • 1 (1 lb) package 6 inch soft corn tortillas
  • 1 lime, cut into wedges (optional)
  • Chipotle Cream Sauce (recipe below)

If you have not already grilled shrimp and corn start by cooking those.

Prepare Chipotle Cream Sauce and place in refrigerator until you are ready to serve the tacos.

Chop lettuce, tomato and avocado and place in individual dishes to create a taco bar.  Next add black beans, grilled corn (cut off the cob), shrimp, shredded cheese, lime wedges and Chipotle cream sauce each in it’s own dish to the taco bar.

Set out soft corn tortillas and let people assemble their own tacos.

Chipotle Cream Sauce

Prep time: 5 minutes  -  Cook time: 0  - Makes: a little more than 1/2 cup of sauce

  • 1/2 cup mayonnaise
  • 1/4 cup non-fat plain greek yogurt
  • 1/2 – 1 chipotle in adobo sauce (use more or less to dial up or down the heat)
  • 1 teaspoon adobo sauce
  • 1 Tablespoon milk (use a little more to get a thinner sauce if desired)
  • salt
Place everything in a mini food processor.  Pulse until the pepper is well chopped and the sauce is well mixed.  Add a pinch of salt if desired for seasoning.  Store in the refrigerator until ready to serve.

Other recipes you might enjoy!

zucchini fries with sriracha roasted garlic mayonnaise

Crispy Cheese Salad with fresh corn, pancetta and pine nuts

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9 Responses to Southwestern Grilled Shrimp Tacos with Chipotle Cream Sauce

  1. Pingback: GREEK ZUCCHINI N BEETROOT FRITTERS FOR BROWN BAG CHALLENGE « ZAIKA ZABARDAST

  2. TONYA says:

    This whole meal looks amazing, and I’m particularly excited for the Chipotle Cream Sauce…always looking for ways to use up the extra chipotle in adobe! Thanks for sharing!

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  6. CHRISTINA says:

    I made these tonight and loved them!!! Will definitly make again

  7. KIM says:

    This recipe is amazing! The sauce was a major hit with my family! Not too hot but just enough of a kick! I made a spice mix for the shrimp with cumin, seasoned salt, garlic powder, pepper, chili powder and sprinkled lime juice over the shrimp and tossed all together. Remember not to over cook the shrimp!!! Thanks for sharing this recipe! I think adobo sauce and chipotle are my new favorite because of you!

  8. Pingback: SHREDDED PORK AND GRILLED PINEAPPLES TACOS | THEUNDERCOVERCOOK.COM

  9. SMITTY says:

    Really simple recipe that set the whole evening off. I kicked it up a notch with 2 cloves of garlic 1/8 tsp cayenne and 2tsp lemon juice (cause that’s how I like it), but it would please ant crowd as is!

    Thanks

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