Chipotle Shrimp Tacos
1/2 lb. of Shrimp (we bought deveined and pealed shrimp)
2 Teaspoons of Olive Oil
1 Can of Chipotle Peppers
Finely Chopped Red Cabbage
1 Teaspoon of Chile Powder
1 Teaspoon of Kosher Salt
Pico De Gaillo
Begin by dicing up your cilantro, tomato, and onion into small pieces as shown. Once done, mix contents into a bowl, cut your lime in half, squeeze into a bowl and mix.
Note: add corn to the bowl as an option for some extra flavor.
Chop up your cabbage into small strips and set aside.
Prep and season your shrimp. Devein and peal shrimp if needed. Mix in a bowl with 1/2 teaspoon of chile powder and a thimble of olive oil and set aside.
Mix your sour cream and chipotle peppers into blender (one part chipotle peppers to ten parts sour cream) with 1 squeezed lime, 1/2 teaspoon of chile powder and 1/2 teaspoon of salt. Blend together,place in a bowl, and chill in fridge.
Oil pan with 2 teaspoons of olive oil. Toss in your shrimp and cook on medium heat for three minutes (a minute and a half per side).
Heat up your tortillas, cut up your avocado, top off with a fresh squirt of lime juice and drizzle on your chipotle lime sauce. Enjoy!