Grilled Shrimp Tacos with chipotle crema
Servings 4
Calories 338kcal
Ingredients
For the chipotle crema
- 2 chipotles in adobo sauce + 1 tbsp adobo sauce
- 1 cup sour cream
- 1 tsp lime juice
- salt to taste
For the shrimp
- 750 g (1½lb) shrimp peeled and deveined
- 2 tbsp olive oil
- 1 tsp salt
- 2 tbsp taco seasoning
For the tacos
- 8 tortillas
- shredded cabbage
- 1 red onion finely chopped/sliced
- cubed avocado
- fresh cilantro/coriander
- lime wedges for serving
Instructions
- To make the crema, combine the sour cream, two chipotle peppers, 1 tablespoon of the adobo sauce they came in and a generous squeeze of lime juice in the jug of a blender (or use a food processor), then blend until smooth.
- Season to taste and set aside.
- Thaw the frozen shrimp then pat dry.
- Add to a bowl then drizzle with olive oil and season generously with salt, pepper and a few tablespoons of taco seasoning and toss to coat in the spices.
- Heat a grill pan over medium-high heat (or grill the shrimp on an outdoor grill/barbecue/braai) then cook the shrimp in batches for 1-2 minutes per side until they are golden and starting to caramelize.
- To assemble the tacos, heat the tortillas in a large pan then add a generous spoonful of the crema.
- Add shredded cabbage, chopped red onion and add the shrimp.
- Add cubed avocado and garnish with fresh cilantro/coriander.
- Serve immediately with extra lime wedges for squeezing.
Nutrition
Calories: 338kcal | Carbohydrates: 32g | Protein: 31g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 256mg | Sodium: 1816mg | Potassium: 472mg | Fiber: 4g | Sugar: 2g | Vitamin A: 646IU | Vitamin C: 3mg | Calcium: 231mg | Iron: 1mg
