 | I knew when I saw this recipe on Pink Parsley I would like it. We don't have a grill, so I pan sautéed the shrimp instead, which worked just fine. Down here in Texas, I never see lettuce on tacos. Back in Maryland it was always a taco condiment. I always like the nice crunch it adds, especially when paired with shrimp. Miss F opted for no lettuce, just massive quantities of beans and cheese added to her two tacos. I love how quickly this meal came together, it is perfect for a busy weeknight. |
Marinade:
juice of 1 orange
juice of 1 lemon
juice of 1 lime
2 chipotles in adobo
1 teaspoon adobo liquid
2 tablespoons vegetable oil
1 teaspoon honey
1 teaspoon ground cumin
1 jalapeno, ribs and seeds removed, roughly chopped
2 cloves garlic
salt and pepper
1 pound shrimp, peeled and deveined
1 tablespoon vegetable oil
1 cup shredded iceberg lettuce
¼ cup shredded carrots
8 small (6-inch) flour tortillas
Southwest Cream Sauce:
1 cup sour cream
1 teaspoon adobo liquid
½ teaspoon cumin
¼ teaspoon salt
juice of 1 lime
In the bowl of a food processor, combine all the ingredients for the marinade, through the salt and pepper, and process until smooth and well combined. Pour over shrimp in a medium bowl, cover, and refrigerate for at least 10 minutes, but no longer than thirty.
Meanwhile, whisk together all the ingredients for the southwest cream sauce.
Heat one tablespoon vegetable oil in a large skillet over medium-high heat. Sauté the shrimp for 3 to 5 minutes, until cooked through.
Divide shrimp among warmed tortillas. Top with shredded lettuce, carrots and cream sauce.
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1 comment:
I'm going to have to make these, they look great. Flour tortilla, shrimp, sauce, lettuce, all I need! Yum!
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