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lime juice extra-virgin olive oil honey garlic lime salt shrimp sour cream lime juice lime garlic corn tortillas cabbage avocado cilantro mango tomatoes
Viewed: 45 - Published at: 5 years agoIngredients
- 6 tablespoons fresh lime juice
- 1/4 cup extra-virgin olive oil
- 1/4 cup honey
- 2 tablespoons chipotle in adobo sauce
- 2 cloves garlic minced
- 1 lime
- salt
- 1 pound shrimp defrosted, peeled and deveined
- 1/2 cup reduced-fat sour cream
- 1 tablespoon chipotle in adobo sauce
- 1 tablespoon lime juice
- 1 lime
- 1 clove garlic minced
- 8 white corn tortillas
- shredded cabbage
- avocado diced
- cilantro
- mango diced
- diced tomatoes
Method
- In a large ziptop plastic bag, combine the lime juice, olive oil, honey, chipotle in adobo sauce, garlic and lime. Season with salt and pepper. Add the shrimp and marinate for about 20 minutes, squishing the bag around every few minutes to make sure the shrimp is thoroughly covered in the marinade.
- While the shrimp is marinating, make the crema. In a small bowl, combine the sour cream, chipotle in adobo sauce, lime juice, zest and garlic. Mix well.
- When the shrimp is finished marinating, heat a large skillet over medium-high heat. Drain the shrimp and add the shrimp to the hot skillet. Cook until the shrimp is no longer opaque on the bottom side, about 3-4 minutes. Flip the shrimp over and cook the second side, about another minute. Remove the shrimp to a plate.
- To assemble the tacos, top each tortilla with some of the shrimp, cabbage, avocado, cilantro, tomato and mango. Drizzle some of the crema on each taco and serve.
