Friday, March 18, 2011

Meatless Friday Chipotle Shrimp Tacos With Creamy Lime Sauce


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.
Mix well and let sit for 10 minutes.
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!)

Mix all well. Pop into the fridge while you work on the shrimp.
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.

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.

1 comments:

nancy@skinnykitchen.com said...

Sounds yummy and healthy too. I just love shrimp taco's!

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