Monday, February 29, 2016

Quick Change


My husband is a real quick-change artist.  And what I mean by that is I plan out a week's worth of meals and make my shopping list for those meals.  But, if the weather is nice on Sundays, he wants to grill.  So last night we were supposed to have a baked pasta for dinner, but the weather was nice. So we went to the store and got the stuff to make these Chipotle Lime Shrimp Tacos.  And I'm glad we did since they were so good!  And I don't mind the menu changes.  He's a great husband and treats me so well, so he gets to do what he wants.

A lot of places around the country serve tacos in a lot of different ways.  But, here in Texas, especially West Texas, tacos are served on corn tortillas.  Don't get me wrong, I will eat anything on a flour tortilla too.  But generally flour tortillas are used for breakfast burritos, quesadillas, or just eaten with some frijoles.  But there's something about the texture and taste of a corn tortilla taco that makes it special.  And these shrimp tacos?  Fantastic!  Enjoy!

CHIPOTLE LIME SHRIMP TACOS
FOR THE SHRIMP:
1 lb shrimp, peeled and deveined
1-2 chipotles in adobo, chopped
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/4 C vegetable oil
Juice of 2 limes (about 1 1/2 T)

FOR THE CILANTRO LIME SAUCE:
1/4 C sour cream
1/4 C mayonnaise
2 T fresh cilantro, chopped
1 teaspoon garlic powder
1/2 teaspoon cumin
2 T lime juice
Salt & pepper, to taste

FOR THE TACOS:
Corn tortillas
Avocado slices
Cotija cheese or Queso Fresco, crumbled
Purple cabbage, chopped
Wooden skewers

For the shrimp, mix together all of the marinade ingredients and put them in a large zipper bag.  Add in the shrimp. Marinate the shrimp for about 30 minutes in the fridge.  

Soak the skewers in water for about 15 minutes.  Whisk together the sauce ingredients and store it in the fridge until you're ready to use it.

Preheat the grill to medium high heat.  Put the shrimp on the skewers.  Grill the shrimp on direct heat for about 3-5 minutes on each side, depending on how big they are.  They will cook fast.  

To serve the tacos, microwave the tortillas in a damp towel for about 1 minute.  Serve the tacos with the cabbage, crumbled cheese, avocado slices, and the sauce.

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