Chipotle-Cumin Shrimp Tacos with Jalapeno Peach Salsa

These Chipotle-Cumin Shrimp Tacos are perfect for the summer and take minimal time to make. It is refreshing and makes for the perfect dinner.

Inroduction

About this Recipe

By: Caitlin Greene

Starting the week with some CHIPOTLE-CUMIN SHRIMP TACOS WITH JALAPEÑO PEACH SALSA! I Hope you all had a fabulous weekend. Mine was filled with LOTS of sunshine (actually a little too much because I ended up with a sunburn). BUT we had an amazing beach day on Saturday and ended the with watermelon margaritas in the pool and pizza night, followed by an impromptu date night last night. Much needed time off. I made these tacos yesterday for my boyfriend and I for lunch and they were BOMB. I have a TON of peaches right now and if you do too you should consider making the salsa.

If you are ready to make these tacos, here is how you will make them:
To make the shrimps, pat the shrimps dry and season with the salt, cumin, chipotle powder, and paprika. Heat the coconut oil over medium high on a pan and sear each side about 2 minutes, making sure to spread the shrimps apart. Add a couple dashes of coconut aminos directly to the shrimps at the end. To make the salsa, toss together the peaches, cherry tomatoes, red onion, cilantro, jalapeño, salt, pepper, juice of one lime, 1 tablespoon coconut aminos, and 1 teaspoon coconut sugar. Mix well. Drizzled with some of my spicy honey mustard sauce (optional).

Chipotle-Cumin Shrimp Tacos with Jalapeno Peach Salsa

Chipotle-Cumin Shrimp Tacos with Jalapeno Peach Salsa

Ingredients

  • -Charred cassava tortillas (or other tortillas of choice)
  • -romaine lettuce
  • -avocado
  • -shredded cabbage
  • -1 pound wild shrimp, thawed, patted dry
  • -1/2 teaspoon salt
  • -1/2 teaspoon cumin
  • -1/2 teaspoon chipotle powder
  • -1/4 teaspoon paprika
  • -1 tablespoon coconut oil
  • -dash of coconut aminos
  • -1 peach diced
  • -1/3 cup chopped cherry tomatoes
  • -1/4 cup diced red onion
  • -1/3 cup chopped cilantro
  • -1 tablespoon diced jalapeño
  • -1/4 teaspoon salt
  • -1/8 teaspoon pepper
  • -juice of 1 lime
  • -1 tablespoon coconut aminos (optional)
  • -1 teaspoon coconut sugar

Instructions

    1. To make the shrimps, pat the shrimps dry and season with the salt, cumin, chipotle powder, and paprika. 
    2. Heat the coconut oil over medium high on a pan and sear each side about 2 minutes, making sure to spread the shrimps apart. Add a couple dashes of coconut aminos directly to the shrimps at the end. 
    3. To make the salsa, toss together the peaches, cherry tomatoes, red onion, cilantro, jalapeño, salt, pepper, juice of one lime, 1 tablespoon coconut aminos, and 1 teaspoon coconut sugar. Mix well. Drizzled with some of my spicy honey mustard sauce (optional).

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