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Normally, Taco's are saved for Tuesdays but being that it is Lent and we are not eating meat on Fridays, I thought that this would be perfect! Not that I can make EVERYONE happy...The Ballplayer doesn't like Shrimp tacos. Oh well...cheese quesadillas for him.
Chipotle Shrimp Tacos With Creamy Lime Sauce
1 bag of uncooked frozen shrimp (get the biggest the store has)
2 TB chipotle adobo sauce ( that's the tomato sauce the chipotle peppers are packed in)
1 clove of garlic minced
1 tsp cumin
juice of one lime
zest of one lime
olive oil
salt and pepper
1 pack of corn tortillas
Preheat the oven to 300 degrees. Dump the tortillas into a Pyrex dish that has a lid. Plop into the oven. They will be perfectly warm when the foods done. You could use a tortilla warmer or warm them on the stove top but this works great for me.
Here's the tip on frozen shrimp. Leave them frozen. Dump into a colander and run some COLD water over. They will defrost in a minute. Drain off really good. I actually line my bowl with a couple paper towels and dump the shrimp onto it. Let sit a minute and then pull the paper towel out from under it.
Dump onto the raw shrimp the 2 TB chipotle adobo sauce ( that's the tomato sauce the chipotle peppers are packed in), 1 clove of garlic minced, 1 tsp cumin, zest of one lime and the juice of one lime (same lime you zested). My limes are a little lacking in the juice area so I am using one more. Drizzle a little olive oil and some salt and pepper.
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Mix well and let sit for 10 minutes.
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While the shrimp are marinading, place the grill pan on the stove and turn on to high. Let it get smoking hot!
Make the Sauce
1/2 cup mayo
1/2 cup sour cream
handful of cilantro (no stems please) chopped
zest of one lime
juice of one lime
2 green onions sliced extra thin
1/4 tsp cayenne pepper (just do it! It wont be spicy!)
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Mix all well. Pop into the fridge while you work on the shrimp.
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Spray the grill pan with some cooking spray. Place the shrimp in a even layer on the grill pan. By the time you get each on onto the pan it will be time to flip. I am stickler on this! Do not over cook the shrimp. They cook literally a minute on each side! You want them juicy and cooked perfectly! Dump onto a plate and cover loosely with foil. (just to keep them warm) This also keeps the two teenage girls from picking at them.
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Your tortillas will be perfectly warm.
Place four shrimps into each tortilla. We like to double the tortillas up. Cover with shredded cabbage, avocado and sauce.