Cyber Mondays? or Spicy Mondays? I’ll take both! Whichever day you choose, these Chipotle Shrimp Tacos won’t fail at making you happy.


I hope all my American friends had a lovely thanksgiving weekend and also enjoyed shopping Black Friday deals! But let’s get right to these chipotle shrimp tacos.

To be honest, I had a lot of fun making these tacos. Not only where they super easy to make and also extremely tasty, but the ingredients were budget friendly! When you’re able to create a meal for your family or yourself that is healthy and cost effective, it’s definitely a solid win, especially since the cost of groceries goes up every year! So with that being said, my next goal is to start sharing meals that are cost effective, nutritious, and of course delicious!


Now the downside of this taco experience was getting the perfect lighting to get a good photo. As a food blogger who also does the food photography, there are days when it only takes about 2 to 3 shots to nail the perfect angle and lighting exposure. Then there are days like yesterday where it literally took me 100 shots, 20 different angle changes and not so great lighting. Of course by this time you could guess that the tacos were cold at this point. Believe me when I say that all food bloggers have to deal with their food getting cold in order to get a decent photo to share with you guys. However, it’s worth it!


As you can see, this is the final result of my photography. Now let’s hope it gets approved on Foodgawker and The healthy Aperture. Fingers crossed!

Ingredients: yields 3 servings

3 whole wheat soft taco shells
1 lb shrimp (steamed and seasoned with salt and pepper)
1 bag broccoli coleslaw mix
¼ cup chipotle mayonnaise
Half a lemon (or lime)
Salt and pepper to taste
1 tbsp low sodium soy sauce
2/3 cup cooked brown rice
1 avocado (mashed)


1. Place a skillet over medium heat add 1 tbsp. of olive oil to the pan. You will use one serving to toast all 3 taco shells. Toast each side of the taco shell in the pan until slightly brown and crisp, then set aside on a plate.

2. In a large bowl, toss coleslaw with chipotle mayo, lemon, soy sauce, salt and pepper.

3. Layer your tacos, starting with avocado, brown rice, coleslaw and shrimp. Top with scallions or cilantro and more lemon or lime.

4. Serve and enjoy!

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