Crispy Chipotle Shrimp Tacos

In a small bowl, whisk together the flour and chipotle powder with a fork. Season the mixture with salt and pepper, and set aside.

Rinse and dry the shrimp. Place it in a large bowl, and toss with the flour mixture until all of the shrimp is thoroughly coated. You might have a bit of flour mixture left over, which is a-okay.

In a large skillet over medium heat, melt the butter with the oil. Cook the shrimp for 3-4 minutes, until cooked through and opaque, stirring a couple of times to make sure it cooks on both sides.

While your shrimp are cooking, place the chipotle peppers, adobo sauce and lime juice in the bowl of a mini-food processor. Puree until smooth. Put the Greek yogurt into a bowl and fold the pureed mixture into the Greek yogurt. Season to taste with salt.

As soon as your shrimp are done, remove them from the heat and assemble your tacos. I placed a few shrimp onto a tortilla and topped it with some avocado, cabbage and jalapeno slices. Then I drizzled on the sauce. Serve immediately with chips and salsa!