Sunday, May 6, 2018

Garlic Lime Shrimp Tacos with Chipotle Sauce

Normally every single recipe I post has some sort of looooong winded story behind it.  The first time I ever had it, it’s family history, I’ve even been known to recap which of my sisters have thrown it up and will no longer eat it.  Cool details like that.
Unfortunately, (or fortunately depending on how you look at it) this one is pretty lacking in history or story telling.  The way it came to be went down a little something like this:

1. Yesterday was Cinco De Mayo
2. I planned to make Posole for Cinco De Mayo
3. I needed something else to serve with the Posole
4. Shrimp was on sale
5. I made shrimp tacos

End of story.

Garlic & Lime Shrimp Tacos w/ Chipotle Sauce


1 lb. raw peeled and deveined shrimp
Zest of 2 limes
Juice of 3 limes
1 large cloves of garlic, minced
3 tsp. Salgado seasoning (see bottom of post)
¾ tsp. kosher salt

Mix all ingredients together and marinate shrimp for a minimum of 4 hours.  Saute shrimp over medium high heat in a high smoke point oil (light olive oil, coconut, vegetable, avocado) until shrimp are cooked through, about 3 minutes.

Chipotle Sauce

½ C. mayo *
Juice of half a lime
2 tb. adobo sauce from chipotles in adobo
1 clove garlic, minced
½ tsp. salt

Combine all ingredients together.  Best if made at least 30 minutes to an hour in advance to re thicken after mixing and let flavors meld

*I have issues with dairy, so I only use mayonnaise, but you can do a 50/50 combo of mayo and sour cream or just sour cream for a tangier sauce

Serve tacos on warmed corn tortillas with shredded cabbage and pico de gallo

Salgado Seasoning

3 parts chili powder
2 part cumin
1 part ground coriander

This recipe can be made in any sized batch you would like following this ratio

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