Chipotle Shrimp Tacos with Cilantro-Lime Crema

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Ok, so these were fantastic. They get an 8.3. Now, I modified them significantly, so I put my changes in bold. The original recipe came from cookingclassy.com, but I kind of combined it with a recipe from annies-eats.com as well (remember the fish tacos I blogged a few weeks back—I took inspiration from that). We added mango salsa as well (see the Fish Tacos with Mango Salsa and Avocado Cream Sauce blog post for the recipe). Also, a word about the shrimp. I added the seasonings to the mostly defrosted shrimp, and then they all drained to the bottom of the bowl as they fully defrosted. Note: fully defrost the shrimp and pat them dry. Then add them to the pan and THEN add the seasonings. I also have no idea how much I really added because half of them ended up at the bottom of the bowl and I just started shaking more on. Anyway, here is the version I got from cookingclassy.com:

 

Chipotle Shrimp Tacos with Cilantro-Lime Crema

 

    Cilantro-Lime Crema

  • 1/2 cup sour cream (regular or light) I basically used the version from the fish tacos I blogged a while back, but it basically is half as much sour cream, a full avocado, juice from a full lime, and a full clove of garlic. I forgot cilantro, which would make it better.
  • 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 I only used about 13 ounces
  • 3/4 tsp chipotle chili powder I increased this, and I also added oregano, garlic powder, and onion powder, shaken liberally over the shrimp
  • 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/4 tsp ground paprika I used smoked 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 we used green cabbage
  • 8 6-inch corn tortillas, warmed*

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.
  • Recipe source: Cooking Classy

3.1

http://www.cookingclassy.com/2015/05/chipotle-shrimp-tacos-with-cilantro-lime-crema/

 

Mel’s Source

recipe retrieved 6-10-15 from http://www.cookingclassy.com/2015/05/chipotle-shrimp-tacos-with-cilantro-lime-crema/

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