Chipotle Shrimp Tacos with Creamy Cilantro Sauce from One Balance Life might just be your new Tuesday Night hero, or any day of the week actually! Is it the contrast of the smoky and cool? The way it comes together in less than 30 minutes? Or maybe how your whole family will be happy. Hard to say, what we do know is it’s Taco Tuesday and we’re here for it.
Of course, if you’re here for Taco Tuesday, but not the less than 30 minute prep time AND you happen to be in Austin…might we recommend you mosey on over to El Arroyo. Not only do they have the best tacos, they also have the best marquee.
But, if you’re not in Austin, apologies and please enjoy this awesomeness that is The El Arroyo Sign and the ingredients and steps to create your spicy shrimp tacos...YUM!
1/2 cup black beans, rinsed and drained
1/2 cup tomatoes
1 tsp chili powder
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp dried oregano
1/4 tsp sea salt
dash of black pepper
2 tbsp avocado oil
Tortillas of choice
For the jalapeño slaw:
14oz slaw mix
1 jalapeno, roasted
1/2 cup cilantro
2 garlic cloves, minced
1 lime, juiced
1/3 cup plain greek yogurt
1/4 tsp sea salt
Defrost shrimp if frozen and pat dry.
Mix together seasonings for shrimp coating.
Heat up a non stick pan with a high heat oil.
Add shrimp to pan and coat with seasoning. Cook on both sides until cooked through.
Roast jalapeño on stove flame or in the oven.
In a blender, add ingredients for jalapeño slaw crema: roasted jalapeño, plain greek yogurt, cilantro, garlic cloves, lime and sea salt. In a small bowl mix together slaw with jalapeño crema. Set aside.
Put all in your tortilla and top with any leftover crema sauce.