Chipotle-Lime Shrimp & Veggie Tacos
Sometimes you’re just looking for the perfect blend of healthy, comfort and gourmet. This delicious spin on a Mexican favorite hits the spot.Like & Share
Ingredients:
Marinade:
- ¼ cup olive oil
- 3 cloves garlic, minced
- 3 tbsp. fresh lime juice
- 2 tsp. lime zest
- 2 tbsp. white vinegar
- ¾ tsp. chili powder
- ¾ tsp. ground cumin
- 1 tsp. Old Bay seasoning
- 2 tsp. honey or agave nectar
- ½ tsp. ground black pepper
- 24 oz. peeled, deveined shrimp (tail off)
Taco Sauce:
- 8 oz. sour cream
- 2 tbsp. fresh lime juice
- 1 tsp. lime zest
- ¼ tsp. chili powder
- ¼ tsp. cumin
- ½ tsp. Old Bay seasoning
- Small pinch chipotle chili powder
- Ground black pepper, to taste
Tacos:
- 15 soft corn tortillas (taco size)
- 1 cup cherry tomatoes, diced
- 1 cup fresh cilantro, chopped
- 2 avocados, diced
- 1 cup fresh or frozen corn
- 2 cups cabbage, shredded
- ½ cup red onion, diced
Directions:
- Mix marinade ingredients in a sealed plastic bag. Allow to marinate refrigerated 1-2 hours.
- Place sour cream in medium mixing bowl. Mix in lime juice, zest, chili powder, cumin, Old Bay, chipotle powder, and black pepper. Set aside.
- Place 1 tablespoon olive oil in a hot sauté pan. Remove shrimp from marinade and sauté until form (about 5 minutes. Transfer to another plate and cover with foil. Set aside.
- Heat tortillas in warm oven or empty sauté pan. Spread 1 tsp. taco sauce on each corn tortilla. Add 1-2 tbsp. shredded cabbage followed by shrimp. Top with other desired toppings. Serve.
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