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A spicy and delicious meal.
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.
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!