“Floribbean” Island Shrimp Tacos w/ Chilpotle Lime Drizzle

Like most, I don’t have the time to act like June Cleaver, slaving away in the kitchen- I write full-time, have an Etsy shop, two kids, a husband, and I’m our maid- but, I do have an eclectic palette that requires satiation at least three times a week.  So, I have a couple of go-to cook-books, that offer exactly what I need, without all the bologna {seriously, never attempt to feed me bologna.} Or….I make up my own recipes! Here is one of my favorite recipes- by yours truly!

“Floribbean” Island Shrimp Tacos w/ Chilpotle Lime Drizzle

Amanda Michael Island Shrimp Tacos
Yep- a real photo, taken right in my kitchen!

Floribbean: a cross between the Caribbean, and Florida.

I’m a native Floridian, and here, it’s a thing.

Prep Time: 30 Minutes   Cook Time: 10 Minutes

Serves: 3-6…Depending on how much you love these!

  • 6 Soft Flour Tortilla Shells, warmed in the oven
  • 6 Hard Corn tortilla Shells, warmed in the oven
  • 1 lb medium shrimp, uncooked, shell removed, deveined
  • 2 Cups red cabbage, thinly sliced
  • 1 Can/ 1 Cup black beans- I use a can, because I’m lazy
  • 1/2 Cup cilantro leaves
  • 2 Avocados, diced
  • 4 limes for juice {one will be used in your drizzle}
  • 2 limes for serving
  • 1 Tsp Cumin
  • 1 Tbsp Honey
  • Salt & Pepper to taste
  • 1 Tbsp of ANY kind of blackening seasoning or mix paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, basil, and oregano together in a bowl. You’re welcome.

Drizzle: Blended

  • 2 whole red chilpotle peppers in adobo sauce- these are canned and at your local grocer.
  • 1/2 cup sour cream
  • 1 clove minced garlic
  • 1 lime for juice
  • Salt & pepper to taste

I start by slicing my washed red cabbage and starting my black beans. Pull off a few leaves of RC at a time, fold them in half long way, and slice in thin strips. Then, slice all of those in half sideways, until you have 2 cups.

Put the sliced cabbage in a mixing bowl, add 1/4 cup cilantro leaves, the juice of 3 limes, 1 & 1/2 Tsp honey, mix together vigorously {everything should start turning fuchsia}, and set in the fridge.

Open your handy can of black beans, drain completely, rinse with cold water in the can. Put them in a sauce pot on medium heat, add cumin, a quarter can of water, and stir frequently. These are done after roughly ten minutes of a simmering. Remove from heat when done and set aside. Prepare your shrimp while the black beans cook.

Take any shells and tails off of your shrimp. De-vein and rinse with cold water. Heat a shallow non-stick pan on med-high heat. While the pan is heating, toss your shrimp in the blackening seasoning, add 1 & 1/2 Tsp honey, and toss again until all shrimp are fully coated, set aside.

Dice your avocado, and make your sauce. Take the 2 chilpotle peppers in adobo sauce, 1/2 cup sour cream, 1 clove minced garlic, and the juice of 1 lime, and throw it in your blender or, like me, your baby food processor. Blend until it turns a nice light red color, and all ingredients are the same consistency as the sour cream. NO CHUNKS! Add salt & pepper to taste. Set aside.

Throw your shrimp in the pan,and let those bad boys sizzle! Shrimp don’t take long to cook, so turn them frequently until they’re white inside and don’t feel mushy. (How else do I explain that? I’m a writing mom, not a chef.) While your shrimp are cooking, put your tortillas and shells in the oven on a LOW broil, just until they’re warm- NOT crispy.


Take your cabbage out of the fridge. Don’t forget it like I did, once. Lightly cover your soft shell tortilla in the chilpotle sauce, and put your hard shell taco inside of that. They should stick together, for the most part. Layer your ingredients inside of the hard shell taco, like so (and don’t be stingy): Black beans, cabbage, shrimp {4-6 per}, diced avocado, a few sprigs of left over cilantro, chilpotle drizzle.

Serve with a wedges of lime, and BAM! You’re a queen (or king) of the islands!

Share some pictures of it (you know we take pictures of awesome food!) Share it with other foodies!

Happy gnashing!





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