Monday, December 2, 2013

Shrimp Tacos with Chipotle Lime Crema

Shrimp tacos are pretty far from the Thanksgiving table, but a nice change of pace. This is made with ground Chipotle chile, as opposed to the canned Jalapenos in adobo sauce. But either could be used.

Shrimp Tacos with Chipotle Lime Crema
1 pound of shrimp, peeled and deveined
1/4 cup canola oil
1 Tablespoon fresh lime juice
zest of 1 lime
1/2 teaspoon cumin
1/4 teaspoon chipotle chili
1 clove garlic, minced
1 Tablespoon shallot, finely diced
1 Tablespoon Jalapeno, finely diced

In a bowl combine oil, lime juice, zest, cumin, chili, garlic, shallot and Jalapeno and mix well. Add shrimp and stir to coat. Let marinate 30 minutes to 4 hours.

corn tortillas
shredded cabbage
sliced avocados or guacamole
limes, quartered

Chipotle Lime Crema
1/2 cup sour cream
1/4 teaspoon cumin
3/4 teaspoon chipotle chili
1 Tablespoon lime juice
1 Tablespoon fresh cilantro, finely chopped
1 teaspoon honey
salt and pepper, to taste
1-2 Tablespoons half and half, if needed 

In a small bowl, combine sour cream, cumin, chipotle chili, lime juice, cilantro, honey, and salt and pepper. Whisk in half and half, if needed to thin mixture.
Cover and chill until needed. Place in a squeeze bottle.

On a grill pan or large non stick saute pan, cook shrimp over medium-high heat, about 1-2 minutes on each side. Remove shrimp from pan and set aside.
Lightly grill corn tortillas. Take each tortilla and top with a spoonful of shrimp, some shredded cabbage, avocado slices and drizzle crema over top. 
Serve alongside limes and more cilantro.
Note: To adjust heat use more or less chipotle chili in crema. Also, some pico de gallo would be another great addition over top of taco.

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