Chipotle and Lime Shrimp Tacos

Chef’s Note

“Adapted from Cuisine at Home Magazine.”








  • For the Shrimp
  • 12 cupfresh lime juice
  • 1 tablespoonolive oil
  • 2 teaspoonschili powder (try chipotle or ancho)
  • 1 lblarge shrimp, peeled and deveined
  • 8 (6inch)flour tortillas
  • For the Chipotle Sauce
  • 12 cupcrema, sour cream (or combination of two) or 12 cupmayonnaise (or combination of two)
  • 2 chipotle chiles in adobo, minced
  • 1 12 teaspoonshoney
  • 1 teaspoonfresh lime juice
  • salt
  • For the Red Cabbage Slaw
  • 4 cups shredded red cabbage (about 1/2 a small head)
  • 12 cup sliced scallion
  • 12 cup chopped fresh cilantro
  • 1 tablespoonolive oil
  • 1 tablespoonwhite vinegar or 1tablespoonwhite wine vinegar
  • salt
  • Directions

  • Marinate the shrimp in the refrigerator in a marinade made with lime juice, olive oil, and chili powder. Refrigerate for about 1 hour.
  • In the meantime, make the chipotle sauce: Combine the mayonnaise (Mexican crema or sour cream) with the minced chipotle peppers, honey, lime juice and season with salt to taste.  Refrigerate the sauce until serving.
  • Combine the ingredients for the slaw in a medium bowl.  Toss to coat the cabbage.  Refrigerate until serving.
  • Skewer the shrimp on wooden skewers and either cook them on the grill or cook in a cast iron skillet for 4 minutes on each side or until cooked through.
  • Lightly sprinkle a few paper towels with water and place on a plate.  Top with 8 tortillas and cover with another damp paper towel.  Microwave the tortillas to soften them for 1 minute.
  • Assemble the tacos: Place a flour tortilla on your plate.  Spoon 2 to 3 spoons of red cabbage slaw in the center of the tortilla.  Top with 4 shrimp on each taco and spoon a few tablespoons of chipotle sauce over the top of the shrimp.
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