Chipotle shrimp tacos
Smoky chipotle-spiced shrimp seared in minutes, tucked into tortillas with crunchy cabbage, avocado and a creamy chipotle crema.
- Prep
- 10 min
- Cook
- 7 min
- Serves
- 2
- Per serve
- 690 kcal
Ingredients
Method
Pat the shrimp very dry with paper towels. Toss in a bowl with the chipotle powder, smoked paprika, garlic powder, cumin and salt.
Stir the sour cream, mayonnaise, chopped chipotle, adobo sauce and 1 tsp lime juice together for the crema. Toss the cabbage with the remaining lime juice and a pinch of salt. Slice the avocado.
Warm the tortillas in a large dry skillet over medium-high heat, about 30 seconds per side, two at a time (3 rounds). Wrap them in a clean kitchen towel.
Add the oil to the skillet and turn the heat to high. Add the shrimp in a single layer and cook without moving until the undersides turn pink and lightly charred, then flip and cook until pink, opaque and curled into a loose C all the way through.
Fill each tortilla with cabbage, shrimp and avocado, drizzle with chipotle crema and finish with cilantro. Serve with lime wedges.
Tips
- Shrimp go from done to rubbery fast: a loose C shape means cooked, a tight O means overcooked.
- Freeze the leftover chipotles flat in a zip-top bag and break off one at a time.
- For gluten-free, use 100% corn tortillas and chipotles in adobo labeled gluten-free; some tortillas are a corn-wheat blend and some adobo sauces contain wheat flour.
