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Chipotle Veggie & Shrimp Tacos

Chipotle Veggie Shrimp Tacos


  • ½ tsp Ancho Chipotle Powder
  • ½ tsp Salt
  • ½ tsp Pepper
  • ½ tsp Garlic Powder
  • ½ tsp Onion Powder
  • 1 Stalk Broccoli (about 1 cup)
  • 1 Baby Bell Pepper (about ½ cup)
  • 1 Zucchini
  • 1 Poblano Pepper
  • 1 Medium Sweet Potato
  • ½ Red Onion
  • Olive Oil
  • 15-20 Shrimp Prawns


  • Preheat oven at 425°F.
  • In a small bowl, combine all spices and set aside.
  • Wash and dry all produce. Cut Broccoli into bite size pieces, cut zucchini, sweet potato, poblano pepper, bell pepper and onion into ¼in cubes.
  • Combine all ingredients in a large bowl with a drizzle of olive oil.
  • Lay flat on a parchment paper lined baking pan and bake in the oven for 25 minutes. Stirring half way through. Note: Depending on how large the sweet potatoes pieces are, you may need a few extra minutes.
  • While veggies are cooking, detail the prawns, rinse and pat dry.
  • Heat a medium frying pan over medium high heat and drizzle olive oil in pan. Sauté shrimp with a dash of salt until pink and lightly browned on each side.
  • Once veggies are done, remove from oven and combine with shrimp. Serve over quinoa, rice or in a wrap.