What do you do when you’re having a bad day and your kids are driving you nuts? You make shrimp tacos with guacamole and spicy chipotle crema, of course! No but seriously, my kids have been extra cray cray…is it a full moon or something? Ugh! I’m not hopping on their crazy train so I’m just going to drown my sorrows in this amazing meal…and maybe a nice cold Corona with lime, suddenly the bad day is a thing of the past.
So let’s get serious for a second starting with the chipotle crema. Warning – you cannot make this meal without making the chipotle crema, it’s just not allowed. Also, do yourself a big favor, don’t skip the guacamole either. I mean that that would just be borderline criminal to serve tacos without guacamole. Now that we have the ground rules established, let’s get down to business. The chipotle crema is simply a mixture of chipotle peppers in adobo, greek yogurt and a sour cream. The chipotle peppers in adobo can be found in the Hispanic section in any grocery store. Use what you need for this recipe and freeze the rest in an airtight container for next time.
The combination of the pop of the shrimp, the smokey/spicy chipotle crema, the crunch from the purple cabbage and the guacamole to balance everything out will leave you dreaming about this meal. Dinner just got 100X better with these shrimp tacos, now I just need super nanny to knock on my door!
- 1 pound shrimp, shelled and deveined
- 1 Tbsp canola oil
- ½ tsp cumin
- ½ tsp cayenne pepper
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp kosher salt
- ½ C purple cabbage sliced thin
- ¼ C cotija cheese
- ⅓ C chopped cilantro
- 1 lime cut into wedges
- 8 corn tortillas - warmed
- 1 C Fage 0% greek yogurt
- 2 Tbsp Mexican crema or sour cream
- 2 chipotle peppers in adobo + 1 Tbsp sauce (can find this in the Hispanic section in any grocery store - freeze unused chipotle peppers in a ziploc bag and reuse when needed)
- ½ tsp kosher salt + more to taste
- 3 large or 4 medium avocados
- ½ jalapeno, seeded and finely chopped
- 2 cloves garlic, finely minced
- ⅓ C red onion, minced
- ½ C loosely packed chopped cilantro
- juice of 1 lime
- ½ tsp kosher salt
- Add all ingredients to a blender or use an immersion blender until all ingredients are boken down and thoroughly incorporated. Set aside
- In a bowl add the avocado and mash with a fork, mashing the avocado to desired consistancy. Add remaining ingredients and stir to incorporate.
- Heat a large skillet with canola oil over medium-high heat. While the skillet is heating, mix the cumin, cayenne, chili powder, garlic powder and salt together in a small bowl. Sprinkle the dry powder on both sides of the shrimp (scale back on the cayenne and chili powder or add more depending on how much spice you prefer). Add shrimp to the hot skillet, don't overfill the skillet with shrimp, cook in batches if necessary. Cook each side approximately 2-3 minutes until shrimp is cooked through but not overcooked.
- Line tortillas with guacamole. Add shrimp (about 3) on top of the guacamole. Top with purple cabbage, cotija, cilantro and spicy chipotle crema. Serve with lime wedges on the side.
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