Natalie’s Chipotle Shrimp Tacos

In the bowl of a food processor, add chipotle peppers and tomato puree. Pulse a few times making sure to scrape down the sides of the bowl so that all the components are well chopped. Set aside.

In a large skillet, heat canola oil over medium to medium high heat. Brown onions and garlic until slightly clear (about 1 minute). Add shrimp. Let them cook on each side until just turning pink. Remove just the shrimp to a waiting plate.

To the skillet with the onions and garlic, add in the chipotle pepper mixture. Stir mixture once and then add chicken broth to loosen up the sauce a little. Turn the heat down a tad. Add the shrimp back in and stir making sure to coat the shrimp in the chipotle sauce. Let everything cook together for another minute.

Using about 5-6 shrimp per taco, begin arranging tacos. Top a tortilla with the shrimp, then with pickled red cabbage, a few dollops of sour cream, and a few slices of avocado. Finish with a squeeze of lime.

For the pickled red cabbage, add red cabbage, apple cider vinegar, celery ceed, and white sugar to a ziploc bag or bowl. Let the cabbage marinate for about an hour.