These were really good and I will definitely use this recipe again. Even my picky daughter ate her serving up! Thanks for reading, enjoy!
Shrimp Tacos with Adobo Sauce – adapted from Coupon Clipping Cook
- 10 Corn Tortillas
- 1 1/2 pounds large raw Shrimp, Deveined and Shelled
- ½ teaspoon Chili Powder
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Ground Black Pepper
- ¼ teaspoon Ground Cumin
- 3 dashes Sea Salt
- 1 1/2 tablespoons Olive Oil
- 3 tablespoons chopped Cilantro
- 3 tablespoons chopped Red Onion
- 1 cup shredded Green Cabbage
- 1 cup shredded Purple Cabbage
- 1 whole Lime
For the Adobo Sauce:
- 5 teaspoons Adobo Sauce (from a can of chipotle peppers in adobo sauce; 11 ounce can)
- ¼ cup Sour Cream
- 1/2 of a whole Lime
- 2 dashes Salt
Chop the cilantro, and thinly slice the green and purple cabbage. Chop the onion and set the veggies and cilantro aside.
In a small bowl add the adobo sauce from the can of chipotle peppers, sour cream, lime juice, and salt. Mix and set aside.
Put the shrimp in a medium size bowl and add the chili powder, garlic powder, pepper, cumin, and salt. Mix together so that the shrimp is coated with the spices.
In a medium size skillet add the olive oil. Then add the shrimp. Turn the shrimp as they cook until each side is lightly browned (about 6 minutes). Reserve the olive oil in the pan, and remove the shrimp on to a cutting board or plate.
Cut the shrimp in half and put them in a bowl. Then add the remaining olive oil from the pan in with the pieces of shrimp and mix together.
Warm the corn tortillas in the microwave for about 10 to 12 seconds.Then top with the shrimp, onion, cilantro, and the green and purple cabbage. Drizzle the adobo sauce on top. Serve while the tortilla is still warm, and with a quarter piece of lime.