One of my favorite proteins to include in my recipes is shrimp. It is such a versatile ingredient and can be used in so many different recipes, including as crunchy shrimp, ceviche, in a garlic sauce, and a la diabla. Today, I am going to share a recipe for easy spicy shrimp tacos that you will love. In my opinion, these are the best shrimp tacos, because they have the perfect amount of heat from the poblano peppers and the creamy sauce made with chipotle peppers and mayonnaise. 

This is one of my favorite recipes for taco night, or any other night when I need to make something in a hurry that I know everyone will love. This is also a great recipe for your next cinco de mayo party and you can be certain that your guests will be satisfied!  

What kind of Shrimp Should You Use For Spicy Shrimp Tacos?

My favorite kind of shrimp to use for this recipe are smaller shrimp. While I love jumbo shrimp for other types of recipes, using small or medium shrimp for tacos is the best option since you can get more pieces in each bite and I find it easier to eat. If all you have are plump shrimp or larger shrimp, then you can definitely use them, but if you can find something smaller, that is what I recommend for this easy shrimp taco recipe. If you do use the larger shrimp, you should cut them up into smaller pieces for this recipe. 

I always use fresh shrimp, which is why my next recommendation is to start with raw shrimp that you can then cook. You can always use pre-cooked shrimp from the store, but I think it is affects the flavors and juiciness a bit, so I try to avoid that. 

How do you make shrimp tacos?

For this recipe, you will start by gathering all of the ingredients that you will use first. Those ingredients are listed below:

• 1 pound of raw shrimp
• 1 poblano pepper
• 2 medium tomatoes
• 1 medium onion
• 2 fresh garlic cloves
• 1 tsp dried oregano
• 1/4 stick of butter
• 1 tsp olive oil
• 2 tbsp mayonnaise 
• 2 chipotle peppers in adobo 
• Warm tortillas (Corn Tortillas or Flour Tortillas will work)
• Melting cheese (manchego, oaxaca, mozzarella, etc.)
• Salt to Taste

You should also use a hot sauce, like salsa macha or something else along with lime to accompany the tacos. 

Start by cleaning the shrimp and then cutting them into smaller pieces. Like I mentioned above, if you are using larger shrimp, you will want to cut them up into smaller pieces. Add the shrimp to a medium bowl and season with salt and set aside while you move onto the next step. 

Next, slice the poblano pepper, dice the onions, and set aside. 

Chop up the chipotle peppers and add them along with the adobo sauce and mayonnaise to a small bowl. Add one minced garlic clove to the same bowl and mix well. Set aside. 

Place a large skillet on your stovetop over  medium high heat  and add the butter and olive oil. Immediately add the poblano pepper and onion and cook for about 5 minutes over medium heat. Add the remaining minced garlic and cook for 1 more minute. 

The next step is to add the tomatoes, oregano, and a pinch of salt to the hot pan and combine with the ingredients from the previous step. 

The final step for cooking the shrimp is to add the chopped up shrimp to the pan and cook for two minutes (or until slightly pink) before adding the chipotle-mayonnaise mixture. Mix well and cook for two more minutes before removing from the heat. 

To prepare the tacos, warm a tortilla on a frying pan on both sides and then add a small amount of oil to the pan. Add some cheese to the top side of the tortilla and top with the shrimp mixture. Fold in half like a quesadilla and then remove from the pan to a plate lined with a paper towel. Serve with your favorite toppings, like salsa, lime wedges, fresh cilantro, shredded cabbage or fresh pico de gallo. 

This recipe is sure to be a hit and is perfect for any day of the week. Every single time that I make it, people are asking for the recipe, so that is why I am sharing it here. 

Let me know how this turns out in the comments below!

Check out these other taco recipes that you will love

• Authentic Quesabirria Recipe (Birria Tacos)
• Authentic Tacos de Canasta Recipe (Mexican Basket Tacos)
• Delicious Jerk Chicken Tacos with Mango Salsa
• Tacos Al Pastor Recip
• Slow Cooker Pork Carnitas Tacos
• Crispy Shrimp Tacos with Cilantro Lime Pesto

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Spicy Shrimp Tacos with Creamy Chipotle Sauce

These spicy shrimp tacos with creamy chipotle salsa are so easy to make and a perfect option for your next taco tuesday. 

Course Main Course

Cuisine Mexican

Keyword mexican food, shrimp, shrimp tacos, spicy

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 12 Tacos

Calories 165kcal

Author Charbel Barker

Ingredients

• 1 lb raw shrimp small or medium
• 1 poblano pepper
• 2 roma tomatoes
• 1 onion
• 2 cloves garlic
• 1 tsp oregano dried
• 1/4 stick butter
• 1 tbsp olive oil
• 2 chipotle peppers in adobo
• 2 tbsp mayonnaise
• salt to taste
• 12 corn tortillas
• 1 cup mozzarella cheese shredded

Instructions

• Clean the shrimp well and chop into smaller pieces, and season with salt in a medium bowl. Set aside.
  1 lb raw shrimp, salt
• Chop the chipotle peppers and add to a small bowl with the mayonnaise and some of the adobo sauce from the can of chipotle peppers
• Slice the poblano peppers and dice the onions and set aside.
  1 poblano pepper, 1 onion
• Dice the roma tomatoes and set aside separately from the peppers and onions.
  2 roma tomatoes
• Heat a large skillet over medium heat and add the butter and olive oil and then immediately add the poblano peppers and onions. Cook for about 5 minutes and then add one minced garlic clove and cook for one more minute.
  1 poblano pepper, 2 cloves garlic, 1/4 stick butter, 1 tbsp olive oil, 1 onion
• Add the tomato, oregano, a pinch of salt, and mix well and cook for another couple of minutes.
  2 roma tomatoes, 1 tsp oregano, salt
• Add the shrimp and cook for two more minutes. Then add the chipotle-mayonnaise mixture and mix everything well. Cook for two more minutes and then remove from the heat.
  2 chipotle peppers in adobo, 2 tbsp mayonnaise, 1 lb raw shrimp
• Add a small amount of olive oil to a hot pan and add a corn tortilla. Add the cheese to the top and then top with the shrimp mixture. Fold over like a quesadilla and remove from the heat to a plate with a paper towel.
• Serve with lime, salsa, and your other favorite toppings.

Nutrition

Serving: 1Taco | Calories: 165kcal | Carbohydrates: 15g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 61mg | Sodium: 315mg | Potassium: 159mg | Fiber: 2g | Sugar: 1g | Vitamin A: 318IU | Vitamin C: 10mg | Calcium: 97mg | Iron: 1mg

The post Best Spicy Shrimp Tacos with Creamy Chipotle Salsa appeared first on My Latina Table.

Chipotle Chicken Enchiladas made with homemade Alfredo sauce and pico de gallo is a delicious twist on a Mexican classic.

I grew up eating many different varieties of enchiladas in Mexico. There are enchiladas verdes, enchiladas rojas, enchiladas de mole, and many more. All of those varieties are delicious, but sometimes I like to try something a little bit different.

The basic recipe for enchiladas consists of tasty corn or flour tortillas, some type of sauce, a delicious filling, and cheese. As long as you have some combination of those ingredients, it is hard to go wrong.

Today’s enchilada recipe is based off of this delicious chipotle chicken enchiladas recipe that you can find here. When I saw this recipe for the first time, I knew I had to try it. It has chipotle, chicken, and Alfredo sauce! I had never tried enchiladas with Alfredo sauce, but it sure sounded good to me.

I decided to switch it up a bit by making my own Alfredo sauce, adding some cream cheese to the chicken filling, and topping it with a fresh pico de gallo.

This chipotle chicken enchiladas recipe also includes an ingredient that any Mexican mother is very familiar with – Knorr Chicken Bouillon! I love this stuff and remember my mom using it in many recipes when I was growing up. I have continued the tradition and always have some on hand. In addition, the recipe calls for Country Crock Spread as well, which gives the tortillas a delicious flavor.

If you are a Latina mom looking for a great resource loaded with information and delicious recipes, you should definitely check out vivemejor.com. I keep finding great recipes like this one on there as well as other great tips and articles.

I made this chipotle chicken enchiladas recipe tonight for my family and let me just say – this whole pan that you see below was empty when they got through with it :). Give this recipe a try now and let me know how it turns out.

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Chipotle Chicken Enchiladas with Pico De Gallo

Chipotle Chicken Enchiladas made with homemade alfredo sauce and pico de gallo is a delicious twist on a Mexican classic. 

Course Main Course

Cuisine Mexican

Keyword enchiladas, mexican food

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12 Enchiladas

Calories 390kcal

Author Charbel Barker

Ingredients

For the Alfredo Sauce

• 1 Pint of Heavy Whipping Cream
• 1/2 stick of butter melted
• 1 cup of shredded or grated Parmesan cheese
• Ground white pepper garlic powder, onion powder, and salt to taste

For the Enchiladas

• The Alfredo sauce from this recipe or one 16 oz jar store bought
• 1/2 tsp. Knorr® Chicken flavor Bouillon
• 1/2 cup water
• 1 Tbsp. finely chopped chipotle peppers in adobo sauce
• 3 Tbsp. chopped fresh cilantro
• 2 cups shredded cooked chicken
• 1 bar of cream cheese
• 2 cups shredded Monterey Jack cheese
• 4 Tbsp. Country Crock® Spread
• 12 corn tortillas
• Pico de gallo 1 tomato - diced, 1/2 onion - diced, 1/2 bunch of cilantro - chopped, salt and lime juice to taste.

Instructions

For the Alfredo Sauce

• Add the heavy whipping cream and melted butter to a pan and cook over low heat until it starts to bubble slightly.
• Add the Parmesan cheese and other seasonings and stir until the sauce thickens.
• Remove from heat

For the Enchiladas

• Preheat oven to 375°
• Combine Alfredo sauce, Knorr® Chicken flavor Bouillon, water, chipotle peppers and cilantro in medium bowl.
• Evenly spread 1/2 cup sauce mixture in 13 x 9-inch baking dish; set aside.
• Heat the chicken in a pan and add the cream cheese, stirring until you get a creamy combination.
• Combine the chicken mixture, 1/2 cup sauce mixture and 1 cup cheese in a small bowl; set aside.
• Melt 1 tablespoon Spread in 12-inch nonstick skillet over medium-high heat and cook 3 tortillas, turning once, 15 seconds or until softened. Remove to paper-towel-lined plate. Repeat with remaining Spread and tortillas.
• Evenly divide chicken mixture onto tortillas and roll up.
• Arrange the enchiladas in prepared baking dish with seam side down, then top with remaining sauce mixture and cheese. Bake 25 minutes or until sauce is bubbling and cheese is golden.
• Garnish, with pico de gallo.

Nutrition

Serving: 1Enchilada | Calories: 390kcal | Carbohydrates: 14g | Protein: 18g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 98mg | Sodium: 522mg | Potassium: 229mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1260IU | Vitamin C: 1.3mg | Calcium: 352mg | Iron: 0.8mg

The post Chipotle Chicken Enchiladas with Pico De Gallo appeared first on My Latina Table.

If you are a fan of seafood and are looking for a great new way to cook tilapia, then you are going to love this recipe for Fried Tilapia with a Spicy Chipotle Salsa. Keep reading to find out more!

I grew up on the east coast of Mexico in the state of Veracruz, and that means I grew up eating a lot of seafood! For me, there was pretty much nothing better than walking along the beach and trying different types of seafood that the vendors were selling. I tried so many different types and there were only a few that I didn’t like.

Aside from the fish that we would buy when we were walking along the beach, we also used to eat it all the time at home. My mom is an amazing cook and she always made the most delicious homemade salsas to go along with the fish. Now that a lot of people have lent on their mind, I thought it would be a perfect time to share this amazing recipe for Fried Tilapia with a Spicy Chipotle Salsa. It is super simple to make and the flavors are out of this world!

Since Chipotle is one of the main ingredients for the salsa, it is important to get chipotle peppers in adobo that are high quality and delicious. I love to buy LA MORENA® Chipotle Peppers in Adobo, because LA MORENA® is a brand that I know that I can trust to have great flavor and ingredients. I always pick up a couple of cans from the Hispanic aisle when I do my shopping at Walmart, because I use them in so many recipes.

In addition to the chipotle peppers, this recipe includes other fresh ingredients like tomatoes, onions, and guajillo peppers.

I make this with a whole tilapia (with the skin and all), because that is how we eat it in Mexico, but you can definitely use the sauce for a skinless filet as well if that is more in line with your tastes.

Since my mom is here now helping with the new baby, we made this the other day and it turned out amazing! I hope that you will enjoy it as well and make sure to let me know in the comments below how it turned out.

For more delicious recipes using LA MORENA® products, check out their social hub here.

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Fried Tilapia with Spicy Chipotle Salsa

Author Charbel Barker

Ingredients

• 1-2 Whole Tilapias you can substitute another mild fish.
• 1 Tomato
• 1/4 Onion
• 2 cloves of garlic
• 1 guajillo pepper de-seeded
• 1-3 chipotle pepppers in Adobo
• Oregano
• Salt Pepper
• 1/4 cup of orange juice

Instructions

• Clean the tilapia well and season with salt and pepper prior to frying it.
• Saute the tomato, onion, garlic, guajillo pepper, and chipotle peppers in a little bit of oil.
• Add the above to a blender with the oregano, salt, pepper, and orange juice and blend well.
• Strain the mixture and add to a frying pan with a little bit of olive oil and heat over medium heat for 5 minutes.
• Pour the sauce over the fried tilapia and eat right away.

The post Fried Tilapia with Spicy Chipotle Salsa appeared first on My Latina Table.