Tag Archives: tacos

BBQ Chipotle Shrimp Tacos

2 lbs shrimp, shelled and cleaned
1/2 jar Art of Chipotle Chipotle Paste
1/2 lime juice of 1/2 lime
Chipotle Sauce
1 cup Sour Cream
2 (or more)  Tbsp Art of Chipotle Chipotle Paste (depending on your preference)
1 packet Sweet and Low sugar substitute
juice from 1/2 lime
1/4 cabbage, shredded in thin slices
2 Tbsp Rice Vinegar
1 cup Jack Cheese, shredded
6-8 corn or flour tortillas


1. Place frozen (or defrosted) uncooked cleaned shrimp in bag with Chipotle Paste and lime juice.

2. Mix together and let marinate in the refrigerator for 2-12 hours.

3. Spray the grill with non-stick spray and heat it up.

4. Place shrimp on skewers and place on BBQ for a few minutes on each side, until the shrimp are cooked through.


1. Stir the Chipotle Sauce, lime juice and Sweet and Low into the sour cream and set aside.


1. Pour the rice vinegar over the slivers of cabbage and stir.  Set aside.


1. Wrap corn (or flour) tortillas in foil and bake in a 350 degree oven for 15-20 minutes.


1. Grate cheese and set aside.


1. On a heated tortilla, place shrimp, cabbage, Chipotle sauce,and grated cheese and fold over.  Serve with refried beans or black beans and rice.

Pork Tacos with Chipotle Paste

  • 1 tablespoon vegetable or olive oil
  • 1 1/2 lb. lean, boneless pork shoulder, cut into 1-2 inch chunks
  • 4-5 medium red-skinned potatoes, cut in 1 inch chunks
  • 1 large white onion, sliced
  • 1 clove garlic, minced
  • 1 28 oz. can diced fire-roasted tomatoes with juice
  • 2-3 tablespoons Art of Chipotle, Chipotle Paste (more or less to taste)
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon oregano
  • salt

Heat oil over medium-high heat in a 12 inch skillet.  Add the pork and cook just long enough to brown.  Place the browned pork into a slow cooker.  Add the potatoes.

In a large bowl, combine the onions, garlic, tomatoes, Chipotle Paste, Worcestershire, oregano and 1/2 teaspoon salt.  Pour mixture into the slow cooker over the meat and stir everything together.

Cook for 6-8 hours at the highest temperature.

When done, gently shred the pork with two forks.  If it seems too thick, stir in a little water and allow it to heat about 15 min. more.  Season with salt if needed.

(To save time, you can place the whole browned roast into the crockpot.  It will take a little longer to cook in the crockpot.)

Serving Suggestions:  Serve on warm corn tortillas with finely shredded cabbage, crumbled queso fresco and diced avocado.