Did you ever notice how some meals just seem to go over better than others? Perhaps the first thing that comes to your mind is pizza night but there may be many different meals that, when they are announced, bring on cheers from the entire family. One of the types of foods that tend to fall into that category are tacos.
Tacos can be made in a variety of ways but they all have one thing in common, they are delicious. That is certain to be something that you will experience when you try these chipotle lime shrimp tacos. It brings together some of the best flavors that you can possibly imagine and when you put them on the table in front of your family, you will realize that it is better than take-out. Put a twist on your taco night this week with this delicious recipe.
For the Chipotle Lime Shrimp
6 tablespoons fresh lime juice
¼ cup extra virgin olive oil
¼ cup honey
2 tablespoons chipotle in adobo sauce
2 cloves garlic, minced
zest of 1 lime
salt and pepper
1 lb shrimp, defrosted, peeled and deveined
For the Chipotle Lime Crema
½ cup reduced fat sour cream
1 tablespoon chipotle in adobo sauce
1 tablespoon lime juice
zest of 1 lime
1 clove garlic, minced
For the Tacos
8 White Corn Tortillas
In a large ziptop plastic bag, combine the lime juice, olive oil, honey, chipotle in adobo sauce, garlic and lime. Season with salt and pepper. Add the shrimp and marinate for about 20 minutes, squishing the bag around every few minutes to make sure the shrimp is thoroughly covered in the marinade.
While the shrimp is marinating, make the crema. In a small bowl, combine the sour cream, chipotle in adobo sauce, lime juice, zest and garlic. Mix well.
When the shrimp is finished marinating, heat a large skillet over medium-high heat. Drain the shrimp and add the shrimp to the hot skillet. Cook until the shrimp is no longer opaque on the bottom side, about 3-4 minutes. Flip the shrimp over and cook the second side, about another minute. Remove the shrimp to a plate.
To assemble the tacos, top each tortilla with some of the shrimp, cabbage, avocado, cilantro, tomato and mango. Drizzle some of the crema on each taco and serve.