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Fast and easy weeknight dinner option that your family will love!
For the chipotle lime crema:
In a small bowl whisk together the sour cream, lime juice and chipotle chili powder. Season to taste with kosher salt. Refrigerate until ready to use.
For the shrimp:
Combine chili powders and salt in a small bowl. Rub the shrimp with the spice mixture, put them into a bowl and let them marinate for 30 minutes.
Add the vegetable oil into a large non-stick pan and bring it to medium heat. Add the shrimp and cook until just opaque, about 3 minutes. Immediately remove them from the heat.
Heat the tortillas using your preferred method and add the shrimp. Top each taco with shredded cabbage and avocado if desired. Squeeze some fresh lime juice over the top and serve with pico de gallo and the chipotle lime crema.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!