Tacos with Shrimp in Chipotle Sauce (Camerones Enchipotlados)

These tacos were quite spicy, but the heat was easily counteracted by the mild toppings. The smoky heat from chipotle chilies is one of my absolute favorite flavors.

This dish was very quick to prepare. The recipe was adapted from Milk Street: The New Home Cooking by Christopher Kimball. (my last one to share… for now 🙂 ) I increased the amount of garlic and incorporated my CSA garlic scapes. We ate the shrimp filling in warm, soft corn tortillas topped with avocado, fresh cilantro, and sour cream. Perfect with refried beans on the side.

Yield: Serves 4

  • 4 vine-ripened tomatoes (1 1/4 pounds), quartered
  • 4 chipotle chiles in adobo sauce, with sauce
  • Kosher salt and freshly ground black pepper
  • 4 T olive oil, divided
  • 1 1/2 pounds extra-large raw shrimp, peeled, deveined, tails removed and patted dry
  • 4 T lime juice, divided
  • 1 medium yellow onion, chopped
  • 6 garlic cloves, thinly sliced, plus 2 garlic scapes, sliced (optional)
  • 1/2 tsp dried oregano
  • 1/4 cup dry white wine
  • 1/2 cup fresh cilantro, plus more to serve
  • 8 to 10 6-inch corn tortillas, warmed
  • diced or sliced avocado, sour cream, and lime wedges, for serving
  1. In a food processor, pulse the tomatoes, chiles, and any sauce coating the chiles, with 3/4 tsp salt until mostly smooth, about 1 minute. Set aside.
  2. In a 12-inch skillet over medium-high, heat 2 T of the oil until beginning to smoke. Add half of the shrimp and cook, stirring, until golden, about 45 seconds. Transfer to a bowl.
  3. Repeat with the remaining shrimp, adding them to the bowl.
  4. Toss shrimp with 2 T of the lime juice. Set aside.
  5. Return the skillet to medium-high and add the remaining 2 T of oil. Add the onion and cook for 3 to 4 minutes.
  6. Add the garlic and oregano and cook until just beginning to brown, 1 minute.
  7. Stir in the wine and any accumulated shrimp juice from the bowl. Cook until liquid is nearly evaporated.
  8. Add the chipotle mixture and simmer, stirring, until thick enough to coat a spoon, 10 to 12 minutes.
  9. Remove the skillet from the heat. Stir in the shrimp, cover and let sit until the shrimp are opaque and cooked through, 2 to 4 minutes.
  10. Stir in the cilantro and remaining lime juice. Adjust seasonings as necessary.
  11. Serve with warmed tortillas, cilantro, avocado, sour cream, and lime wedges.
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Easy Taco Skillet Dinner

I love a quick skillet dinner- especially on a weeknight. This delicious family friendly meal is from my friend Mollie @Frugal Hausfrau. I have made it a couple of times, most recently for our Super Bowl celebration. Our meal has to complement the mandatory Super Bowl guacamole. 🙂

Even though it could be served as is straight from the skillet, we ate it in both soft and hard shell tacos. (The hard shells won as the favorite, by the way.) I think that eating it as a pre-mixed taco filling made it even more of a crowd-pleaser. I modified the recipe by using ground turkey and by increasing the beans, onions, and garlic. Great!

Yield: Serves 8

  • 1.25 pounds ground turkey or ground beef
  • 1 large yellow onion, diced
  • 1 red bell pepper, diced
  • 5 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1/4 to 1/2 teaspoon cayenne pepper, to taste
  • 1 1/4 teaspoons coarse salt
  • freshly ground black pepper
  • 1 tablespoon hot sauce, such as Sriracha
  • 1 15 ounce can diced tomatoes (I used Trader Joe’s fire roasted diced tomatoes)
  • 1/4 cup salsa (I used Trader Joe’s garlic chipotle salsa)
  • 1 can (15.5 oz) black beans, rinsed
  • 3/4 cup white Basmati rice
  • 1 1/4 cup water
  • 1 cup shredded Monterey Jack
  • 1 cup shredded extra-sharp cheddar cheese
  • hard or soft taco shells, for serving, if desired
  • 1/4 cup sliced scallions, for garnish, as desired
  • sliced avocado, for garnish, as desired
  • chopped cilantro, for garnish, as desired

  1. In a large skillet with a lid, over medium high heat, add ground meat and cook, crumbling as it cooks.
  2. As soon as it starts to give up the juices, add in the onion and bell pepper, continuing to cook until the vegetables have softened and the meat is cooked through.
  3. Add the garlic, stirring for a minute or so until it becomes fragrant.
  4. Add the chili powder, cumin, cayenne, salt, and pepper; briefly stir.
  5. Stir in tomatoes with the juice, salsa, black beans, and hot sauce.
  6. Toss the rice on top and add the 1 1/4 cup of water. Gently stir together, bring to a boil.
  7. Cover with lid and reduce to a bare simmer. Cook for 25 minutes until rice is just done. If possible, don’t lift the lid or stir until rice is finished.
  8. Turn off the heat. Using a spatula, gently turn the mixture from top to bottom. Add cheese to the top. Cover with lid and let sit for five minutes, or until the cheese is melted.
  9. Serve in warm taco shells garnished with green onions, avocado, and/or minced cilantro, as desired.

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Sam Sifton’s Middle-School Tacos

We are counting down the days until the end of my son’s elementary school career. 😩 His 6th grade Graduation- a.k.a. “Moving Up” ceremony- is next Tuesday. So… it’s the perfect time to share this recipe for a popular Middle-School lunch! I’m getting him ready for his next chapter. ❀

The recipe for these “Middle-School ‘Gringo’ Tacos” was featured in a New York Times article titled “The Case for Hard Shell Tacos,” contributed by Sam Sifton. They were a wonderful upgrade from a taco kit. 🙂 I used ground turkey instead of ground beef, decreased the chile powder and red pepper flakes, and doubled the garlic. We topped them with grated cheeses, sour cream, guacamole, shredded iceberg lettuce, and chopped grape tomatoes. I served them with refried beans on the side as well. Great.

Of course, my kids absolutely loved them! Then they informed me that their school lunch tacos are served in soft tortillas. Funny. Maybe that’s an elementary school thing? We’ll see! 😉

Time: 30 minutes

For the Meat Filling:

  • 2 tablespoons neutral oil, like canola, peanut or grapeseed
  • 1 medium-size yellow onion, peeled and diced
  • 8 cloves garlic, peeled and minced
  • 2 pounds ground beef or ground turkey
  • 1-2 tablespoons chile powder
  • 1 tablespoon ground cumin
  • 2 teaspoons kosher salt, or to taste
  • 2 teaspoons freshly ground black pepper, to taste
  • 2 teaspoons cornstarch
  • 2 teaspoons smoked paprika (or substitute hot or sweet paprika)
  • 1/2 to 1 teaspoon crushed red-pepper flakes, or to taste
  • 1 cup chicken stock or beef broth, low-sodium if store-bought

For Serving:

  • 12-18 hard taco shells
  • refried beans, optional

Topping Suggestions:

  • grated cheese (I used both cheddar and Monterey Jack)
  • sliced jalapeños
  • chopped tomatoes
  • shredded lettuce or cabbage
  • sour cream
  • guacamole
  • lime wedges

  1. Heat oven to 425 degrees F.
  2. Place a large skillet over medium-high heat, and add the oil. When it begins to shimmer, add the onion, and cook until softened and starting to brown, approximately 5 to 7 minutes.
  3. Add the garlic, and cook for a minute or so to soften, and then the ground meat. Cook until it starts to brown, stirring and chopping with a spoon to break up the meat, approximately 5 to 7 minutes. Pour off excess fat, leaving only a tablespoon or two in the pan.
  4. Add the chile powder, cumin, salt, pepper, cornstarch, paprika and red-pepper flakes, and stir to combine.
  5. Add the stock or broth, stir, bring to a simmer and cook uncovered until the sauce has thickened slightly, approximately 4 to 5 minutes.
  6. As sauce cooks, place taco shells (on a taco rack, if possible) on a sheet pan, and toast in oven until they are crisp and smell nutty, about 2 to 3 minutes.
  7. Serve a few tablespoons of meat in each taco, along with whatever toppings you like.
  8. Serve with refried beans on the side, if desired.

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Zucchini & Black Bean Tacos

I love a hearty vegetarian taco! This one was a wonderful way to enjoy the bounty of summer zucchini (and home-grown jalapeños!) as well.

This recipe was adapted from Martha Stewart Living. I increased the spices, steamed the tortillas, and included avocado and cilantro in the toppings. The mashed black beans, sour cream and goat cheese added wonderful creaminess to the filling. Simple, fresh and delicious.

I’m sharing this one (belatedly!) with my friends at Angie’s Fiesta Friday #134 this week. Enjoy!

Yield: Serves 4

  • 1/4 cup extra-virgin olive oil
  • 2 medium or large zucchini, cut into 1/2-inch rounds if medium or sliced & halved or quartered if large
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • coarse salt and freshly ground pepper
  • 1 cup finely chopped white or yellow onion (from 1 medium onion)
  • 6 garlic cloves, minced
  • 1 T tomato paste
  • 1 can (15 ounces) organic black beans, rinsed and drained
  • 8 corn tortillas
  • sour cream, crumbled goat cheese, sliced radishes, pickled jalapeños and carrots, and lime wedges, for serving (I also included Trader Joe’s Fire Roasted Diced Green Chiles)
  • fresh cilantro and avocado slices, for garnish
  1. In a large skillet, heat 2 tablespoons oil over medium-high. (I used a 4-quart pan)
  2. Add zucchini in a single layer; sprinkle with cumin and coriander. Cook, turning once, until golden, about 8 minutes. Transfer to a plate. Season with salt and pepper; cover to keep warm.
  3. Reduce heat to medium and add remaining oil, onion, and garlic to skillet; cook, stirring, until softened, 5 minutes.
  4. Add tomato paste; cook 1 minute.
  5. Add beans and 1/2 cup water, season with salt and pepper, and simmer, smashing some beans with a spoon, until heated through.
  6. With tongs, toast each tortilla over a burner until charred in places; wrap in a towel. Alternatively, warm the tortillas in a microwave, covered with a damp towel and plastic wrap, for approximately one minute, or until warm and pliable. (I used my tortilla warmer with the microwave method.)
  7. Fill with sour cream, beans, zucchini, and cheese. Sprinkle with fresh cilantro.
  8. Serve, with jalapeños, carrots, radishes, avocado slices, and lime alongside, as desired.

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Shrimp a La Mexicana Tacos

Let me tell you something… (This information may actually be quite obvious to some of you…) Cooking the shrimp in bacon drippings made this dish ultra-delicious. ULTRA. 🙂

I usually cook bacon in the microwave. (gasp!) I know that this may not be the best cooking method, but, as a complete neat freak, this method does eliminate a major cleanup. Fortunately, I pan-cooked a serious amount of bacon at some point in time and reserved the drippings. Yay! Perfect for these wonderful summertime tacos.

We ate these as a belated Father’s Day celebratory meal with skillet creamed corn, brown rice, and refried beans. The skillet corn consisted of fresh corn kernels which were also sautĂ©ed in bacon drippings. The mixture was then combined with a little bit of sour cream and seasoned with salt and pepper to taste. SO good.

My husband is a great dad and deserved a super tasty celebration. He always selects his menu and really wanted tacos on his special day for two reasons. Not only does he absolutely love tacos, but, after a thorough search, he gave me fabulous taco racks as part of my birthday gift- he really wanted me to use them ASAP. 😉

He found a local company that makes functional and pretty stainless steel taco racks: www.TacoRack.com. The racks make assembling and serving tacos so much easier. I have always needed such an item in my kitchen! A great birthday gift for me turned into a yummy Father’s Day meal for him. 😉

This recipe was adapted from Rick Bayless.com. Great.

I’m sharing with Angie’s Fiesta Friday #129 co-hosted by Jhuls @The Not so Creative Cook and Colleen @Faith, Hope, Love, & Luck. Enjoy!

Yield: Serves 4 generously

  • 3 T lard, vegetable oil, bacon drippings, fat rendered from chorizo, or even butter
  • 3 serrano OR one large jalapeño, stemmed
  • 1 small yellow onion, diced
  • 1 ripe medium-large tomato, cored and diced
  • 1 pound shrimp, peeled, deveined, tails removed, and chopped into 1/2 inch pieces (I used large/21-25 per pound shrimp)
  • a few sprigs cilantro, finely chopped
  • a big squeeze of fresh lime juice
  • 10-12 corn or corn & wheat tortillas, for serving
  1. Melt the lard or other fat in a medium-size skillet set over medium heat.
  2. Seed the chiles then chop them finely and add to the skillet, along with the onion and tomato. Cook, stirring frequently, until the onion has softened but is not brown, about 5 minutes. Reduce the heat to medium-low.
  3. Add the shrimp to the skillet, letting the shrimp cook until they’re almost done through, about three minutes.
  4. In the meantime, warm the tortillas in a tortilla warmer or on a plate covered by a moist paper towel and plastic wrap. (I place a damp paper towel over the tortillas in my tortilla warmer, cover, and microwave for 1 minute.)
  5. Add a big handful of chopped cilantro and a squeeze of fresh lime juice, then scoop into a warm tortilla.

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Cinco de Mayo Chicken-Chipotle Tacos

Move over creamy chicken-chard-roasted poblano tacos… we have a new favorite in our house! These tacos are amazing. Thanks to the chipotle chiles, the filling tastes like it has been slow-cooked for hours. The finished full-flavored filling is loaded into a warm tortilla and smothered in toppings- incredible. Perfect.

This recipe was adapted from The New York Times, contributed by David Tanis. I used boneless, skinless chicken thighs instead of bone-in and substituted scallions for white onion as a garnish. It could easily be modified to use rotisserie chicken meat as well.

Perfect for your Cinco de Mayo feast… or Seis de Mayo if I’m too late. Fabulous any day! 🙂

Yield: 4 servings

Time: about 1 hour

For the Tacos:

  • 5 boneless skinless chicken thighs
  • 3 scallions, left whole
  • 1 bay leaf
  • 1 thyme branch
  • 3 black peppercorns
  • 1 allspice berry
  • 2 cloves
  • Kosher salt
  • 3 tablespoons olive oil
  • 1 medium yellow onion, finely diced
  • 2 garlic cloves, minced
  • Âœ teaspoon ground cumin
  • 2 or 3 chipotle chiles in adobo, chopped
  • 3 tablespoons adobo sauce, from the can
  • Âœ cup chicken broth (*use broth from simmered chicken*)
  • 8 fresh corn tortillas

For the Garnish:

  • 1 small white onion, finely chopped, soaked in ice water for 10 minutes and drained (I substituted unsoaked scallions.)
  • thinly sliced serrano chile
  • thinly sliced radishes
  • sliced avocado
  • crumbled queso fresco or mild feta cheese
  • crĂšme fraĂźche or Mexican crema
  • cilantro sprigs
  • dried oregano
  • lime wedges
  1. Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool.
  2. Shred chicken with your fingers. Strain broth and reserve. You should have about 2 cups shredded chicken.
  3. Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes.
  4. Add garlic and cumin and cook for 1 minute more.
  5. Add chopped chipotle chile and adobo sauce and stir to combine.
  6. Add shredded chicken, salt lightly and stir to coat.
  7. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
  8. Heat the tortillas over steam or by your favorite method, keeping them soft and pliable. (I placed them in a tortilla warmer, cover with a damp paper towel and microwave for 1 minute.)
  9. Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion or scallion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco or feta and a teaspoon of crĂšme fraĂźche. Add a few cilantro springs and a small pinch of oregano.
  10. Serve immediately with lime wedges on the side.

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Oaxacan Pork Picadillo Tacos

This is an easy upgrade to the typical Taco Tuesday ground beef tacos. Rick Bayless uses tomatoes and sweet spices to flavor the meat (ground pork) as well as nuts and raisins to add contrasting texture. Delicious!

We ate the picadillo in warm hard-shell taco shells with avocado slices, refried beans, steamed greens, and brown Basmati rice. A little sprinkling of feta or queso fresco was a nice garnish too. This recipe was adapted from Rick Bayless.com.

Yield: Serves 6 to 8

  • 1 28-ounce can diced tomatoes, preferably fire-roasted
  • 1 1/2 T vegetable oil
  • 1 medium yellow onion, finely diced
  • 2 garlic cloves, peeled and minced
  • 1 1/2 pounds lean, coarse-ground pork
  • 1/2 tsp black peppercorns OR about 3/4 tsp ground
  • 1-inch piece cinnamon stick OR 1 teaspoon ground
  • 5 cloves OR about 1/8 teaspoon ground
  • 1/4 cup raisins
  • 4 tsp cider vinegar
  • 1/4 cup slivered almonds
  • coarse salt (about 1 teaspoon)

  1. Pour the tomatoes directly into a blender and blend until smooth. (I used a Vitamix.)
  2. Heat the oil in a large, 14-inch skillet over medium heat. (I used enameled cast iron.)
  3. When hot, add the onion and cook until soft, about 5 minutes. Stir in the garlic and cook 2 minutes longer.
  4. Add the pork in a thin layer and fry, stirring frequently, until cooked and lightly brown. (If quite a bit of fat has rendered from the meat, drain it off.)
  5. If using whole spices, add the pepper, cinnamon and cloves in a mortar or spice grinder. Add the ground spices to the skillet along with the tomato puree, raisins and vinegar.
  6. Simmer until reduced to a thick, homogenous mass, 30 to 45 minutes.
  7. While the filling simmers, toast the almonds for about 8 to 10 minutes in a 325 degree oven.
  8. Stir toasted almonds into the filling; adjust seasoning as needed with salt. Serve.

Note: The finished picadillo can be covered and refrigerated for 3 or 4 days.

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