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Categories:
sour cream lime juice chili powder kosher salt chili powder chili powder kosher salt shrimp vegetable oil corn tortillas cabbage Avocado slices wedges
Viewed: 1 - Published at: 9 years agoIngredients
- 13 cups Sour Cream
- 1 Tablespoon Lime Juice
- 1/2 teaspoons Chipotle Chili Powder
- Kosher Salt To Taste
- 1 teaspoon Chipotle Chili Powder
- 1 teaspoon Chili Powder
- 1 teaspoon Kosher Salt
- 1/2 pounds Shrimp (I Used Peeled, De-veined Shrimp)
- 2 teaspoons Vegetable Oil
- 6 Corn Tortillas
- Finely Shredded Cabbage
- Avocado Slices
- Lime Wedges
- Pico De Gaillo
Method
- For the chipotle lime crema: In a small bowl whisk together the sour cream, lime juice and chipotle chili powder.
- Season to taste with kosher salt.
- Refrigerate until ready to use.
- For the shrimp: Combine chili powders and salt in a small bowl.
- Rub the shrimp with the spice mixture, put them into a bowl and let them marinate for 30 minutes.
- Add the vegetable oil into a large non-stick pan and bring it to medium heat.
- Add the shrimp and cook until just opaque, about 3 minutes.
- Immediately remove them from the heat.
- Heat the tortillas using your preferred method and add the shrimp.
- Top each taco with shredded cabbage and avocado if desired.
- Squeeze some fresh lime juice over the top and serve with pico de gallo and the chipotle lime crema.
