Place the asparagus in a microwaveable bowl and cover with plastic wrap, leaving a small opening to vent. Microwave 2 minutes or until the asparagus is tender-crisp. Set aside.
1 pound fresh asparagus, cut into bite-sized pieces
Heat the olive oil over medium-high heat and add the onion. Cook until the onion is translucent.
2 tablespoons olive oil, 1 cup chopped onion
Add the shrimp and asparagus in the with onion and stir.
1 pound cooked shrimp
Add the lime juice and chipotle powder, and stir until distributed and the shrimp are heated through.
3 tablespoons lime juice, ½ teaspoon chipotle powder
Remove from the heat, and stir in the cilantro. Taste and sprinkle in some salt, pepper, or additional chipotle powder if needed.
⅓ cup chopped cilantro
Line the middle of each tortilla with the shredded lettuce, then distribute the shrimp-asparagus mixture over the spinach.
8 tortillas, 6 ounces shredded lettuce
Serve topped with optional avocado pieces and lime crema (combine the lime crema ingredients in a bowl and mix thoroughly before drizzling over the tacos).
1 avocado, 4 ounces sour cream, 1 teaspoon lime juice, ⅛ teaspoon salt, zest from 1 lime, 1-2 tablespoons water (to thin the lime crema, if needed)
Video
Notes
If you are starting with raw shrimp instead of cooked, peel and devein them (if needed), then heat 3 tablespoons of butter in the skillet, add the shrimp and cook for 3-5 minutes until the shrimp are pink and opaque.
I highly recommend using the lime crema for the most amazing flavor profile. If you don't use it, I suggest serving with sour cream and a lime wedge for squirting on top of the tacos.