The Pioneer Woman Tasty Kitchen
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Shrimp Tacos with Adobo Sauce

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Prep:

Cook:

Level: Easy

System:

2

Description

A spicy and delicious meal.

Ingredients

  • FOR THE TACOS:
  • 3 Tablespoons Chopped Cilantro
  • 1 cup Shredded Green Cabbage
  • 1 cup Shredded Purple Cabbage
  • 3 Tablespoons Chopped Red Onion
  • 12 whole Large Raw Shrimp (Deveined And Shelled)
  • ½ teaspoons Chili Powder
  • ¼ teaspoons Garlic Powder
  • ¼ teaspoons Ground Black Pepper
  • ¼ teaspoons Cumin
  • 3 dashes Sea Salt
  • 1-½ Tablespoon Olive Oil
  • 4 whole Corn Tortillas
  • 1 whole Lime
  • FOR THE ADOBO SAUCE:
  • 5 teaspoons Adobo Sauce (From An 11 Ounce Can Of Chipotle Peppers With Adobo Sauce)
  • ¼ cups Sour Cream
  • ½ whole Lime, Juiced
  • 1 dash Salt

Preparation

First, prep your veggies. Chop the cilantro, and thinly slice the green and purple cabbage. Chop the onion and set the veggies and cilantro aside.

Next, make the adobo sauce: In a small bowl add 5 teaspoons of the adobo sauce from the can of chipotle peppers, sour cream, lime juice, and salt. Mix and set aside.

Put the shrimp in a medium size bowl and add the chili powder, garlic powder, pepper, cumin, and salt. Mix together so that the shrimp is coated with the spices.

In a medium size skillet over medium high heat, add the olive oil. Then add the shrimp. Turn the shrimp as they cook until each side is lightly browned (about 6 minutes total). When done reserve the olive oil in the pan, and remove the shrimp onto a cutting board or plate.

Cut the shrimp in half and put them in a bowl. Then add the remaining olive oil from the pan in with the pieces of shrimp and mix together.

Warm the corn tortillas in the microwave for about 10 to 12 seconds.

Then top each tortilla with some shrimp, onion, cilantro, and the green and purple cabbage.

Drizzle the adobo sauce on top. Serve while the tortilla is still warm, with a quarter piece of lime.

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