Chipotle Shrimp and Asparagus Soft Tacos
Add a little variety to taco night with spicy, zesty shrimp cooked in beer and then coated with a flavorful chipotle-lime sauce, served over a bed of greens in a whole wheat tortilla!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4 tacos
- 1 pound fresh asparagus (I cut the tips off for this recipe and used the rest of the stalks for another meal)
- 12 ounces light beer
- 1 pound shrimp (fresh, or frozen and thawed)
- 2 tablespoons olive oil
- 1 cup onion (chopped)
- 3 tablespoons lime juice
- 1/2 teaspoon chipotle powder (or more, to taste)
- 1/3 cup cilantro (chopped)
- 4 whole wheat tortillas (soft taco size)
- 6 ounces spinach (can substitute lettuce)
- 1 avocado (optional)
- 1/4 cup sour cream (optional)
Bring a medium pot of water to boiling. Add the asparagus tips for about 30 seconds. Drain and rinse the asparagus with cool water to stop the cooking process. Set aside.
Pour the beer into a large skillet and heat over medium-high. Add the shrimp and cook until they just turn pink throughout.
Drain the shrimp and set aside.
In the same skillet, heat the olive oil over medium-high heat and add the onion. Cook until the onion is translucent.
Add the shrimp and asparagus in the with onion and stir.
Add the lime juice and chipotle powder, and stir until distributed.
Remove from the heat, and stir in the cilantro.
Line the middle of each tortilla with the shredded spinach, then distribute the shrimp-asparagus mixture over the spinach.
Top with avocado and sour cream and serve!
Calories: 494kcal | Carbohydrates: 39g | Protein: 33g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 293mg | Sodium: 1234mg | Potassium: 922mg | Fiber: 10g | Sugar: 7g | Vitamin A: 5280IU | Vitamin C: 34.7mg | Calcium: 350mg | Iron: 7.6mg