Chipotle Shrimp Tacos

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  • 8 corn tortillas
  • 1 lb raw shrimp
  • sea salt
  • freshly ground pepper
  • 2 tbsp coconut oil
  • 1 bell pepper any color, seeded and sliced thin
  • 3 cloves garlic minced
  • 2 cups arugula
  • 3 radishes thinly sliced
  • 1 cup fresh cilantro chopped
  • 1 avocado pitted and sliced
  • 2 limes juiced
  • chipotle sauce (see Chipotle Sauce recipe)
  • Preheat oven to low setting. Place tortillas in an oven-safe dish and put in the oven to warm.
  • Heat the coconut oil in a large skillet over med-high heat. Once the oil is hot, add bell peppers and cook until slightly softened - about five minutes.
  • Season the shrimp with salt and pepper. Add the shrimp to the pan with the peppers and cook for about 2 minutes per side. Once the shrimp is almost done, add the garlic and stir to combine.
  • Remove from the heat, add the juice of one lime and stir well to coat.
  • Assemble the tacos with a layer of chipotle sauce, shrimp and peppers, a small handful of arugula, radish slices, cilantro, avocado, and an extra squeeze of lime juice.