Coconut-Chipotle Shrimp Tacos

Coconut-Chipotle Shrimp Tacos Directions

1/4 cup Cleo’s Chipotle Extra Virgin Olive Oil

1 garlic clove, chopped

1/2 tsp ground cumin

Pinch red pepper flakes

1 pound medium shrimp, deveined

3 Tbsp Coconut-Mango Balsamic

Sea Salt, to taste

Pepper, to taste

2–3 Tbsp cilantro, chopped

4 whole-wheat tortillas

In a large skillet over medium heat, add the olive oil. Add the chopped garlic and cook for about 1 minute. Add the cumin and red pepper flakes, and let the flavors blend together. Add the shrimp and toss. Add the Coconut-Mango Balsamic. Season with salt and add the dried chipotle powder. Once shrimp are cooked, add the chopped cilantro and toss.

In a separate nonstick skillet over low heat, heat a whole-wheat tortilla until pliable, about 2 minutes on each side.

Plate one tortilla per person and serve three shrimp in each taco, layer with Mango-Pineapple Salsa.
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