Alternate title: the one where I have to brag a little.
I kid, I kid. Well, sort of.
Today is an exciting Monday because my book, Seriously Delish, is available for preorder, and I’m sharing a recipe from inside. A big sneak peek — ooooooh.
If you preorder a copy, I’ll wrap you in a million invisible hugs. I’ll send virtual cocktails. Maybe even real ones if I happen to be in your area.
If you follow along on my crumbs page, you know how I get when I talk about the book. But today, I’m legitimately thrilled — partly because it gives me something else to focus on besides our brand new and now broken dishwasher. My world revolves around the kitchen, so I’ll take any non-dishwasher news.
Because this is the best Monday in a long time. Thanks to you.
I thought this recipe was the perfect one to share — it’s from the book and it captures my whole food brain. It’s classic me: Tex-Mex flavors with a fruit-forward salsa. And conveniently, it’s almost Cinco de Mayo.
Plus: margaritas. (There are some great recipes for those in the book too.)
Plus: ten thousand chips and guacamole. (As if you need an excuse.)
My book doesn’t focus exclusively on Tex-Mex — there’s a chapter that’s basically pizza, burgers, Tex‑Mex and everything else, because that’s how my life rolls. You’ll also find creative ways to jazz up vegetables, brunch favorites, beverages, and desserts. All the things: over 150 recipes in total.
While the shrimp is bright with chipotle and lime, the salsa is what really gets me: fresh strawberries, jalapeños and other bright flavors piled onto warm tortillas with crumbly cheese. I like to add a little lime‑salted napa cabbage for crunch. These tacos get stuffed and packed — the best kind of tacos.
If you’d like to preorder and make my day, you can find the book on Amazon and Barnes & Noble. It will also be available on IndieBound and wherever books are sold in September. Virtual smooches times infinity.
Chipotle Lime Shrimp Tacos with Strawberry Salsa
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Ingredients
Strawberry Jalapeño Salsa
- 8 ounces fresh strawberries, hulled and chopped
- 1/2 red onion, diced
- 2 jalapeño chile peppers, seeded and diced
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- Pinch of salt
- Pinch of freshly ground black pepper
Chipotle Lime Shrimp
- 1 pound peeled and deveined raw shrimp
- Juice of 2 limes
- 2 garlic cloves, minced
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon adobo sauce from chipotle chiles in adobo
- 1 teaspoon freshly grated lime zest
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 8 (4-inch) corn tortillas, warmed
- 1 cup shredded cabbage
- 4 ounces queso fresco, crumbled
- 1 lime, cut into wedges
Instructions
Strawberry Salsa
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Make the salsa first to let the flavors marry. In a bowl, combine the strawberries, red onion, jalapeños, and cilantro. Add the lime juice, salt, and pepper, and toss to coat. Refrigerate until ready to serve.
Chipotle Lime Shrimp
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Place the shrimp in a baking dish or resealable bag. In a small bowl, whisk together the lime juice, garlic, 2 tablespoons olive oil, adobo sauce, lime zest, salt, and pepper. Pour over the shrimp and toss to coat. Marinate in the refrigerator for 30 minutes.
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Heat a large skillet over medium-high and add the remaining 1 tablespoon olive oil. Remove the shrimp from the marinade and discard the marinade. Add the shrimp to the skillet in a single layer and cook just until pink and opaque, 1 to 2 minutes per side. Transfer to a plate. Serve the tortillas with shrimp, salsa, cabbage, and crumbled queso fresco. Garnish with lime wedges.
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I appreciate you so much!
(and tacos times infinity — sometimes those are better.)