Chipotle Shrimp & Summer Squash Tacos
Recipe type: Tacos
Cuisine: Mexican-inspired
Prep time: 
Cook time: 
Total time: 
Serves: 4
Shrimp, seasonal summer squash, and fresh kale come together with smoky chipotle chiles to make flavorful tacos in less than 15 minutes.
  • 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
  1. 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.
  2. 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.
  3. Remove the vegetables from the skillet and set aside.
  4. 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.
  5. Serve immediately atop corn tortillas with a squeeze of fresh lime, avocado, and chopped cilantro.
Recipe by The Mexitalian at