Delicious shrimp tacos wrapped in a spicy homemade chipotle sauce and topped with an apricot salsa -- just in time for summer.
It’s nearly summer and right around this time of year, every weekend, I’m invited to a little beach gathering with my sister and her fiancé. It’s become quite the tradition. I meet them by the water with Lido (family dog) in one hand and a bowl of fruit in the other. And more often than not, they unravel their beach bag filled with wine, cheeses, paella, risotto and nuts to share; all while I’m sitting there with a small water bottle and an even smaller fruit bowl…to share.
So when this weekend comes around and I get a message from my sister to meet at the beach, I’m going to blow their minds. There will be fruit of course, perhaps even a watermelon, but there will also be shrimp tacos with a homemade chipotle sauce and apricot salsa! Never again will I be that person who shows up to a party with only a bowl of fruit. I’ll be bringing tacos – these delicious shrimp tacos wrapped in a spicy chipotle sauce and topped with an apricot salsa.
About the Dish:
And in celebration of summer, I’ve partnered with Best Foods and the FeedFeed to bring you this delicious taco recipe! I must confess that before this post I’d never ventured into making any type of homemade aioli or savory cream sauce. So I was pretty excited to give it a go with Best Foods Carefully Crafted vegan-friendly Dressing spread. It made crafting a chipotle sauce such a breeze. These tacos are truly layered in flavor – spicy notes from the chipotle sauce with a sweet aroma from the apricot salsa. There is a little bit of something for everyone.
This recipe was created in partnership with Best Foods and FeedFeed – all opinions expressed are my own.
Thank you for supporting brands that support 8th and lake!
Prep Time: 15 minutes | Cook Time: 15 minutes
Ingredients for the Fish Tacos:
4 corn tortillas
12 pieces of fresh shrimp
4 garlic cloves
2 tablespoons olive oil
1/4 head of a red cabbage
Ingredients for the Chipotle:
1/2 cup Greek yogurt
1 teaspoon cumin powder
1-2 chipotle chili peppers in adobo sauce (2 if you like it very spicy)
handful of fresh cilantro
juice of half a lime
pinch of sea salt
Ingredients for the Apricot Salsa:
2 cups pitted apricots
1 large tomato or 1/2 cup cherry tomatoes
2 tablespoons mint leaves
juice of 1 lime
2 garlic cloves
1/2 small red onion
pinch of sea salt
2 tablespoons olive oil
Start by making the chipotle sauce. Simply add all the ingredients to a food processor and blend until creamy. To make the apricot salsa, simply toss all the ingredients into the food processor and pulse on-and-off for 15 seconds. You want a chunky consistency - not too runny.
Now for the shrimp - make sure your shrimp have been cleaned and have their shell removed. Heat the olive oil and crushed garlic in a saucepan on medium heat. Place the shrimp on that saucepan and let it cook on one side for 3 minutes. Sprinkle with sea salt and flip to cook on the other side for 3 more minutes. They will be done when the skin turns from clear to white. Squeeze lime juice over the shrimp to finish it off.
In a hot saucepan warm your tortillas for 15 seconds on each side. To assemble the tacos, simply spread a thin layer of the chipotle sauce onto the taco, and then add some shredded cabbage, cilantro, and a few pieces of shrimp, top with the salsa and a squeeze of lime juice. Enjoy!
Have you guys tried making your own homemade chipotle sauce before? It really is such a simple thing - all it takes is 5 extra minutes and it's absolutely worth it. Brings so much flavor to your meal.
And if you give this recipe a try let me know how it goes! Leave a comment and tell me what you think. Your notes always help me improve the recipes and articles for you. I appreciate hearing what you guys would like to see more of - more recipes, lifestyle posts, photography advice - shoot me a message so I can get started!
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Lots of love from the west coast,