Chipotle Shrimp Tacos ft. Salsa y Rice

So I am talking chipotle as in the seasoning, not inspiration from the fast food norovirus place, just to clarify! AND, disclaimer: usually with anything I cook I just use whatever seasoning I have on hand and I am not particular about what exactly goes in, but in this case I happen to think the shrimp and rice taste 10 times better because of the chipotle seasoning sooo if you are going to skip anything, don’t let it be that.


What goes in: 

For the tacos:
Corn Tortillas
Shredded Cabbage
Shrimp (I used frozen, precooked)
Red Bell Pepper
Salsa (homemade recipe below if you are interested)
Seasoning: Chipotle

For the rice:
Long Grain White Rice
1 Can Diced Tomatoes
1/4 White Onion
1 Jalapeno
Earth Balance (or regular butter)
Seasoning: Onion Powder, Black Pepper, Chipotle seasoning

For the salsa:
Roma Tomatoes
Red Onion
1/2 Lime
Seasoning: Himalayan Pink Sea Salt

What you do:

Start with the rice, because it takes the longest. I just estimated, but basically the water to rice ratio is close to how you normally cook rice but a bit less. For example, one cup of rice would be 1 1/2 cups of water since you are also using the can of tomatoes for liquid. Start by pouring in the rice and then add your chopped onion, jalapeno, garlic, and a small bit of Earth Balance or butter. Leave on low heat for a few minutes while the butter melts. Next, add in water, can of diced tomatoes, and seasoning. Cover with a lid and leave on medium heat until the rice is cooked and the liquid is gone. Stir the rice occasionally until it is cooked. Once it is done add the cilantro and give it a good mix.

For the tacos, you don’t have to do much prep. Cut your bell pepper into skinny strips and cook on a skillet with a small amount of Earth Balance. If you are using precooked shrimp like I did, you’ll just need to warm it up for a few minutes. I added it to the skillet with the peppers and seasoned with chipotle. Warm up your tortillas, layer on some cabbage, then top it off with shrimp and bell peppers!

The last topping is the salsa. Chop your tomatoes, about 1/4 of a red onion, and 1 jalapeno, and a handful of cilantro. Mix in a small bowl and add a few shakes of Himalayan sea salt and a a squeeze of half a lime! Top your tacos off with a generous scoop and enjoy!

Processed with VSCO with c1 preset



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