No, I don’t mean shrimp and rutabaga in a taco. This recipe uses sliced rutabagas as the taco shells! I got the idea after grilling celery root and being really impressed with them. So I went looking for other root vegetables to slice up and grill. And I found this massive rutabaga that worked perfectly! Next up, I’m investing in a large vegetable slicer so I don’t lose a finger.

These tacos are full of flavor and the chipotle sauce works perfectly with shrimp! I’m sensitive to spice, but these were mild with a little kick! They are also easy to prepare and so healthy! After eating a few of them, I remembered the avocado! Such a perfect addition!

First you’ll want to work on your rutabaga slices because these can be time consuming. But you can wait to grill them until you’ve got your other ingredients ready. What does a thinly sliced grilled rutabaga taste like? Well, it’s pretty good! Definitely a root vegetable with an earthy potato taste but with a bit of a crunch. I actually liked this flavor better than the celery root.

I used a large sauté pan to make my chipotle sauce and then cook my shrimp. The chipotle mayo turned out really nice and I saved what was leftover. I’ll use it on the next tacos I make. 😍 If you haven’t made Whole30 mayo before now, it can be challenging! But this No-Fail Homemade Whole30 Mayonnaise recipe by Cassidy’s Craveable Creations really helped me out!

Chipotle Shrimp

• Servings: 2+
• Time: 45 mins
• Difficulty: easy
• Print

You’ll want to have a small food processor to mix up your sauce ingredients before adding the shrimp. If you are using a rutabaga, use a large chef knife to carefully slice thin pieces. Throw pieces on a grill or skillet to cook until soft and pliable. Getting the rutabaga slices as thin as possible is probably the most time consuming part of this recipe!

Ingredients

• 1 lb shrimp, shelled with no tails
• 1 chipotle in adobo sauce, seeded
• 1/8 cup fresh lime (1 lime well squeezed)
• 2 garlic cloves
• 1/2 cup avocado oil
• salt and pepper, ground
• 1/2 tsp coriander
• 2 tbsp Whole30 mayo
• 2-3 cups mixed greens, chopped
• avocado, thinly sliced

Directions

1. Sauté the garlic in avocado oil on medium/low heat for about 5 minutes. Do not burn.
2. Stir in lime juice, coriander, and a few turns of salt and pepper grinders.
3. Rinse off the seeds of the chipotle pepper and lay it in the pan with your mixture.
4. Let mixture cook for another five minutes at least, stirring, and breaking up with pepper in the pan.
5. Transfer mixture to food processor and blend together well until pieces get as tiny as possible. *Be careful with hot mixture. Let liquids cool if necessary before transferring.
6. Save original pan and add shrimp.
7. Pour half of the chipotle mixture on top of shrimp and cook on medium until pink throughout and well seasoned.
8. Add Whole30 mayo to remaining chipotle mixture in food processor. Blend well!
9. In a bowl, toss mixed greens with a tbsp of chipotle mixture.
10. Place each taco shell on a plate, add your mixed greens, sliced shrimp, avocado, and drizzle chipotle mayo on top.

Serve up and Enjoy! Save any extra chipotle mayo for your next tacos!