Ingredients: |
Ingredients: Cilantro-Lime Crema
1/2 cup sour cream (regular or light)
1 Tbsp lime juice
2 Tbsp finely chopped cilantro
1/2 tsp finely minced garlic
Salt and freshly ground black pepper
Shrimp
1 lb medium shrimp, peeled, deveined and tails removed
3/4 tsp chipotle chili powder
1/2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp ground paprika
1/4 tsp ground coriander
1/2 tsp salt, or to taste
1/4 tsp freshly ground black pepper
1 Tbsp olive oil
For serving:
Cotija cheese, crumbled
2 avocados, peeled, cored and diced
2 cups shredded red cabbage
8 6-inch corn tortillas, warmed*
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Directions: |
Directions:For the Cilantro-Lime Sauce:
In a bowl whisk together all ingredients while seasoning with salt and pepper to taste. Cover and chill until ready to use.
For the shrimp:
In a medium bowl whisk together chipotle chili powder, chili powder, cumin, paprika, coriander, salt and pepper. Add shrimp and toss until evenly coated.
Heat olive oil in non-stick skillet over medium-high heat. Add shrimp and cook until opaque and cooked through, tossing once halfway through cooking, about 3 - 4 minutes.
To assemble tacos:
Layer cabbage, shrimp, avocados and Cotija over taco shells. Drizzle with Cilantro-Lime Sauce.
*My favorite way to warm tortillas is to lightly brush both sides of corn tortilla with a little canola oil then heat in a non-stick skillet over until golden brown spots appear, then flip and cook opposite side. |
This recipe for Chipotle Shrimp Tacos is from