This is an easy & yummy weeknight dinner for those busy nights.

Just marinade and bake the shrimp/chicken, sautée some veggies, mix up the crema, and serve!

I used Saucy Lips ghost pepper hot sauce in the crema. Super spicy, but so flavorful 😋

I also used my cassava flour tortilla recipe for the shells – only 4 ingredients, soft, and hold up so well for all these goodies!

Keep these paleo by simply using a compliant dairy-free yogurt in the crema sauce.

Why wait until Tuesday?? Brighten up your Monday with some delicious tacos 🌮

Recipe makes 4 servings

Ingredients:

  • Marinade:
    • 3 chipotles in adobo sauce
    • 1 tbsp honey
    • 2 tbsp olive oil
    • 4 cloves garlic
    • 1 tsp smoked paprika
    • ½ tsp onion powder
    • ¼ tsp dried oregano
    • ½ tsp cumin
    • ½ tsp black pepper
    • ½ tsp salt
  • 1 lb shrimp
  • ½ lb chicken breast, diced
  • 1 yellow onion, sliced
  • 1 bell pepper (red), sliced
  • Crema hot sauce
    • 2 tbsp mayo
    • ¼ cup + 2 tbsp yogurt
    • 1 tbsp Saucy Lips ghost pepper sauce
    • 2 tsp honey
  • 12 cassava flour tortillas
  • Toppings:
    • Lime
    • Shredded cabbage
    • Avocado

Directions:

  1. Mix ingredients under “marinade” then let the shrimp and chicken marinade in it for about an hour.
  2. Preheat oven to 400F and line a baking sheet with parchment paper. Place the chicken and shrimp on the baking sheet once done marinading and bake for 12-15 minutes or until cooked through.
  3. While the chicken and shrimp cook, sautéed the yellow onion and pepper in a pan with some olive oil and a little salt until soft.
  4. Combine the crema hot sauce ingredients and set aside.
  5. To assemble, add some shredded cabbage to the tortilla, then top with sauteed veggies, shrimp/chicken, and avocado. Drizzle with the crema hot sauce and enjoy!