Tequila Lime Shrimp Tacos with Chipotle Cream
I'm a big fan of classic fish tacos, so I decided to create a shrimp version with all of my favorite flavors...citrus, tequila, lime & chipotle.
Foto: RecipeGirlIngredients
- 1 medium orange, (juice and rind)
- 2 medium limes, (juice and rind)
- ¼ cup tequila
- 1 tablespoon granulated white sugar
- 1½ pounds large, raw shrimp ((peeled and de-veined- tails removed))
- 8 ounces sour cream
- 1 medium garlic clove, (minced)
- 2 tablespoons finely chopped red onion
- 1 whole chipotle chile in adobo sauce ((canned), seeded and chopped)
- 1 teaspoon adobo sauce ((from the can))
- ½ teaspoon ground cumin
- ⅛ teaspoon salt
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon vegetable or canola oil
- 1 large red bell pepper, (seeded and thinly sliced)
- ½ medium red onion, (sliced)
- 8 soft-taco-sized flour tortillas, (warmed)
- ½ head iceberg lettuce, (shredded)
- ½ cup fresh cilantro, (chopped)
- 4 large lime wedges
Steps
Place all of the marinade ingredients in a large zip bag. Add the shrimp, zip closed and move the bag around to coat the shrimp. Place the bag flat in the refrigerator for at least 30 minutes, turning every so often to make sure the marinade is reaching all of the shrimp.
In a medium bowl, whisk together all of the sauce ingredients. Cover and refrigerate until ready for use.
In a large skillet, heat the oil over medium-heat.
Add the bell pepper and onion to the pan, and saute until slightly charred.
Drain the shrimp from the marinade and add it to the pan. Stir often, and cook just until the shrimp turn pink and curl up. Remove from heat.
In warmed tortillas, place the shrimp, peppers and onions. Add lettuce, drizzle with chipotle cream sauce, and sprinkle with cilantro. Serve with lime wedges.
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