Smoky Chipotle Shrimp Tacos

Allergens

Shellfish, Dairy

Ingredients

• 12 large shrimp, peeled and deveined 4 cups corn tortillas, warmed 3 tablespoons vegetable oil 2 tablespoons chipotle chili powder 1 teaspoon ground cumin Salt to taste 1/4 cup sour cream 1/4 cup fresh lime juice 2 cups shredded cabbage, for garnish 1 cup cherry tomatoes, halved, for garnish 1/4 cup fresh cilantro, chopped, for garnish

Instructions

1. In a large bowl, combine the shrimp, chipotle chili powder, ground cumin, and salt. Mix well to coat the shrimp evenly.
2. In a large skillet, heat the vegetable oil over medium high heat. Once hot, add the seasoned shrimp in a single layer. Cook until golden brown and opaque, about 2 minutes per side. Remove from heat and set aside.
3. In a small bowl, combine the sour cream and lime juice to make a creamy sauce.
4. To assemble, spread a generous amount of creamy sauce on each warmed tortilla. Top with smoky chipotle shrimp, shredded cabbage, cherry tomatoes, and fresh cilantro. Repeat for all tacos.

Chef’s Insight

Experiment with different chili powders for unique flavors.

Notes

Pair with a refreshing margarita or ice-cold beer for the ultimate street food experience.