Chilpotle Ranch Shrimp Tacos #RSC - shrimp

Method

• 1.
• Clean and devein shrimp and remove tails.
• 2.
• Chop 1 cup of medium diced tomatoes, chop 1/2 cup sliced shallots, chop 1/4 cup of cilantro, shred 2 cups of green cabbage, mince 2 cloves of garlic, grade 2 tsp of lemon zest and squeeze 1 tbls of lemon juice.
• 3.
• To prepare the sauce combine 3/4 cup Hidden Valley Original Ranch light dressing with 3/4 cup Greek yogurt and 1 tbls of chilpotle in adobo sauce.
• Mix well.
• If the sauce seems to thick add 1 to 2 tbls water.
• 4.
• Set up corn tortillas in a steamer and steam half way through cooking of the shrimp mixture in the next step.
• Tortillas will be ready after they have been exposed to steam for about 1 minute or until soft.
• 5.
• Heat up a non-stick saute pan with the 2 tbls of olive oil.
• When the pan has reached a medium high temperature add the shrimp, tomatoes, shallots, garlic and salt for a quick saute.
• Be careful not to overcook shrimp by making sure to turn them over as they become cooked on one side as they lay in the pan.
• Cooking time should be about 3-4 minutes.
• Remove the pan from the heat and toss in lemon zest and lemon juice.
• 6.
• You are now ready to assemble the tacos.
• Spoon shrimp mixture on one side of the steamed tortilla.
• Top with shredded cabbage and cilantro and then spoon a couple of tablespoons of the chilpotle ranch sauce over the taco.
• Fold over and enjoy!