Thursday, March 1, 2012

Chipotle Shrimp Tacos

As soon as I saw this recipe, I knew I had to try it. I had been wanting to make shrimp tacos for some time but it was the accompanying slaw that just put it over the top for me. These were so quick and easy to make - and the contrast of flavors and textures in this dish is amazing: cool and creamy avocado, crunchy coleslaw mix, spicy shrimp, crispy (sort of!) tortillas. I think I better make these again soon, as I'm practically drooling just reliving the making and eating of these!

Start by marinating the shrimp. Put them in a ziptop bag or other suitable container and season with olive oil, salt and pepper.

Place in the refrigerator for at least 4 hours.

When it's dinner time, start with the slaw preparation. To make the dressing, combine the yogurt, garlic powder,

salt, pepper, paprika,

and lime juice in a measuring cup.

Mash up the avocado

then add it to the other dressing ingredients.

Stir well, then toss with the coleslaw.

Now, make the sauce for the shrimp. Combine the brown sugar, mustard, chipotle pepper and adobe sauce,

cilantro, salt and pepper, garlic, oil and vinegar, and stir well to combine.
Saute the shrimp in a large skillet for about 1 minute (or 2-3 if you're using raw shrimp) then pour in the sauce.

Let cook for another minute or two and stir so that all the shrimp are completely coated. This will smell amazing! But it gets even better!

Heat tortillas in a skillet so that they're easy to work with - I usually do 15-20 seconds per side in a hot skillet coated with nonstick spray or a little bit of olive oil. Divide up the slaw among the tortillas

then top with the shrimp and sauce.

I hope you enjoy these as much as I did!

One year ago: Creamy Orzo and Chicken
Two years ago: Beef and Barley Soup with Mushrooms

There's more great stuff at Full Plate Thursday, It's A Keeper, Foodie Friday, Fusion Friday, Food on Fridays, Friday Food.

Chipotle Shrimp Tacos with Avocado Lime Coleslaw

1 pound medium shrimp, peeled and deveined (or use cooked shrimp)
1 tsp. salt
1 tsp. pepper
1 Tbsp. olive oil
1/4 cup brown sugar
1 Tbsp. Dijon mustard
1 chipotle pepper in adobe sauce, minced
1 tsp. adobe sauce
2 garlic cloves, minced
4 sprigs of cilantro, chopped
2 Tbsp. of olive oil
2 Tbsp. cider vinegar

1 12-oz. bag coleslaw
1/3 cup Greek yogurt
1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. black pepper
juice of 2 limes
1 medium avocado, mashed
1/2 tsp. paprika

8 corn tortillas

Place the shrimp in a plastic bag or other container and season with salt, pepper and olive oil. Refrigerate for at least 4 hours.

Pour the coleslaw into a large bowl. In a large measuring cup, combine the yogurt, garlic powder, salt and pepper, lime juice, avocado and paprika, and stir well to combine. Add to the coleslaw and toss.

Mix together the brown sugar, chipotle pepper, mustard, adobe sauce, garlic, cilantro, oil and vinegar in a small bowl.

Heat a saute pan to medium-high and cook shrimp for 3-4 minutes until slightly curled. (If you're using cooked shrimp, just cook for 1 minute to warm them up.) Add the sauce and toss to coat all the shrimp. Cook for another minute.

Grill the tortillas in a skillet coated with olive oil until pliable, about 15-20 seconds per side. Fill tortillas with coleslaw and then with shrimp. Makes 4 servings.

Recipe Source: Kitchen Belleicious

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