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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.

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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:

  1. Mix marinade ingredients in a sealed plastic bag. Allow to marinate refrigerated 1-2 hours.
  2. Place sour cream in medium mixing bowl. Mix in lime juice, zest, chili powder, cumin, Old Bay, chipotle powder, and black pepper. Set aside.
  3. 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.
  4. 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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