Prepping for Taco Tuesday with Chipotle Shrimp and Kale Tacos

If you’re anything like me, you hate doing your food shopping on the same day as your cooking. Well, at least on week days. There are only a few precious hours between getting home from work and going to sleep to fit way too much in! I like to do most of my food shopping on Sunday to prepare for the week so I don’t cram it in after a gym session and leave myself zero time to cook a healthy dinner without pushing my bed time back to 11pm or later.

So in the spirit of planning ahead, I’ve decided to post a Taco Tuesday recipe on Monday so if anyone wants to give it a try, they have time to get everything together.


I’m just going to toot my own horn here for a second…these came out SOOOOOOO MUCH BETTER than I ever could have imagined. I wished I recorded my boyfriend taking his first bite and mouthing “these are unreal” with a mouth full of food!

I think what I liked best was the combination of chipotle, mango, and kale. Each has a strong flavor, but they didn’t overpower each other. If I made a tomato and onion salsa instead, I don’t think that would have been the case.



Topped with a chipotle pepper avocado crema, the whole thing came together beautifully. I’m also a sucker for colorful food, and these tacos took the cake for rich vibrant colors.

Pair them with a margarita and you’re good to go!!


1 12oz bag of medium shrimp, this was enough for 2 hearty servings of 3 tacos each, with a tiny bit left over
1 tomato, diced
1 mango, diced
1/4 cup chopped cilantro
1 tbsp chipotle seasoning
1 tsp cumin
2 tbsp lime juice
2-3 cups of raw chopped kale, depending on how much you plan to use
1 tbsp olive oil
1 ripe avocado, pitted
2 chipotle peppers in adobo sauce, I like buying these
3 tbsp plain greek yogurt
1/ cup coconut milk
corn or flour tortillas


  1. Make sure your shrimp are pealed and deveined. Place them in a large bowl and season with the lime juice, chipotle seasoning, and cumin. Here you can add some salt & pepper to taste if desired. Let it marinade for about 10-20 minutes
  2. In the meantime, combine your diced tomato, dices mango, and cilantro to make your salsa and set aside.
  3. Combine your avocado, yogurt, coconut milk, and chipotle peppers in the blender. I like to add about 1 tsp of the adobo sauce as well. If your crema is too thick, just add more coconut milk until it reaches your desires consistency.
  4. Heat your olive oil in non-stick skillet or pan over medium heat for about 2 minutes, then toss in your chopped kale. Saute for a few minutes until it begins to wilt, but not so much that it starts to burn. This takes about 5-7 minutes. Once it’s cooked, remove it from the pan since this is where we’ll cook our shrimp.
  5. Next, pour your shrimp into the already hot pan and cook them fully on medium heat until fully opaque on each side. Depending on how big your pan is, this can take anywhere from 10-15 minutes.
  6. Once everything is complete, assemble your tacos! I like to put shrimp first, then kale, followed by the salsa, and topped with the crema.

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