Chipotle Shrimp Tacos

DSC_0098Last week, Nick and I decided to grab some shrimp that were on sale and plan for shrimp tacos. Though they require a little bit of a prep (cabbage chopping, marinade making, etc) they’re every bit worth it. Don’t let the seemingly long list of ingredients deter you. Most of them are repeated in different parts of the recipe, and a lot are just spices you likely have in your pantry.

DSC_0020Plus, there’s plenty of color in this dish!

The star of the tacos is the great bite from the chipotle peppers. If you favor spicy food, add three instead of two into the marinade.

DSC_0039

They’re fairly light in calories, and the slaw as a base helps to fill you up.

DSC_0047

We had ours with a side of Chipotle Pasta, but by the time we were done with the tacos, there was no room left in our stomachs for the pasta! Instead, that was pushed to leftovers for lunches at work the next day.

Chipotle Shrimp Tacos

Shrimp Marinade:
2 chipotle peppers (or 3 if you want it a bit spicier)
1 tsp adobo liquid from chipotles
juice of 1 orange
juice of 1 lime
juice of 1 lemon
2 tbsp olive oil
1 tsp brown sugar
1 jalapeno, ribs and seeds removed, roughly chopped
2 cloves garlic
2 tablespoons chopped cilantro

Slaw:
1/2 head of cabbage, thinly sliced and chopped
1/2 cup plain sour cream
2 tablespoons mayonnaise
1 lime, juiced
1/4 cup chopped fresh cilantro leaves, chopped
1 small bunch green onions, green tops only, thinly sliced (about 3 tablespoons)
2 tablespoons sugar (or to taste if you prefer a little sweeter)
1 tsp chili powder
1/2 tsp cumin
1/4 tsp cayenne pepper

Chipotle Cream Sauce:
1/2 cup fat-free Greek yogurt
1 tsp adobo liquid from chipotles
1 garlic clove, minced
1 tsp chili powder
1/2 tsp cumin
1/4 tsp cayenne pepper
1/4 tsp salt

 Tacos:
8 small (6-inch) corn or flour tortillas
1 lb shrimp, peeled & deveined
1 roma tomato, diced
1/2 lime, cut into wedges or slices

Directions:

In a blender, Ninja, or food processor, combine all the ingredients for the marinade, blend until smooth . Pour over shrimp and refrigerate for about a half hour.

Meanwhile, whisk together all the ingredients for the cream sauce (I shook mine up in a mason jar). Set aside in the refrigerator.

Next, prep your slaw. In a large mixing bowl, add the cabbage, followed by the sour cream, mayo, lime juice, cilantro, green onions, spices and sugar (all slaw ingredients). Set aside in the refrigerator.

To cook the shrimp, set your oven to broil with the rack set 4 inches from heat. Remove shrimp from marinade and place on a large broilerproof rimmed baking sheet and let cook for 3-4 minutes, or until pink. Be careful not to overcook, or you’ll wind up with rubbery shrimp.

To assemble the tacos, fill a tortilla with the slaw, followed by shrimp, some diced tomatos, and a drizzle of cream sauce and a squeeze of lime juice. Top with cilantro, if desired.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s