Tuesday, or any other night of the week. 15 minutes are between you and tacos.
I am at that point in the summer where I barely want to cook. If you’ve been following along on Instagram you might have seen that we’ve moved! Exactly one month ago we moved from Charlotte to Cleveland, and it has been quite the whirlwind.
While I love the midwest evenings, it has been darn hot during the day and much to my dismay we DONT HAVE A/C. Needless to say, it’s been rough, so any cooking I’m doing must be quick and easy. And so, tacos.
These tacos come together in a flash and are packed with lean protein, fresh squash, and a smoky flavor from the chipotle. The fresh summer squash adds a nice freshness and soft texture that goes well with the bite from the shrimp. A little lime and avocado and you have the perfect meal any day of the week.
I made these chipotle shrimp & summer squash tacos for the first time after grabbing some awesome South Carolina shrimp on our way home from Folly Beach, and they’ve been on repeat all summer. I cooked the shrimp on the stove but I think they would be awesome on the grill too. Feel free to mix it up with the veggies, zucchini or eggplant would be great substitutions or additions.
What have been your go-to meals this summer?
- 1 lb. shrimp
- 2 t extra virgin olive oil
- 1 red onion, halved and sliced thin
- 1 medium-large summer squash, quartered and sliced thin
- 1 can chipotle in adobo sauce
- 2 c fresh kale, chopped
- 1 t salt, divided
- ¼ t ground black pepper
- Optional: fresh lime wedges, avocado slices, chopped cilantro
- If necessary, clean and devein the shrimp. From the can of chipotle peppers in adobo sauce, remove and mince 2 peppers. Add the shrimp, diced peppers, and 3 T of the adobo sauce from the can to a large bowl. Stir in ½ t salt.
- Heat 1t olive oil in a large skillet. Add the red onion and cook until soft, about 3 minutes. Add the summer squash, salt and pepper, sauté until the squash is soft, about 5 minutes. Add the chopped kale and cook until wilted, 2-3 minutes.
- Remove the vegetables from the skillet and set aside.
- Heat the remaining teaspoon olive oil in the skillet. Add the marinated shrimp to the skillet, cook for about 3 minutes, then flip. Cook for an additional two minutes. Add the vegetables back into the skillet and mix well with the shrimp and chipotle sauce.
- Serve immediately atop corn tortillas with a squeeze of fresh lime, avocado, and chopped cilantro.
I would love to know what you think! Comment below or check out the_mextialian on Instagram and TheMexitalianBlog on Facebook.