Tuesday, November 12, 2013

Christina's Honey Chipotle Shrimp Tacos

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Honey Chipotle Shrimp
1 lb shrimp 
1 teaspoon chipotle chili powder
1 teaspoon chili powder
1 teaspoon kosher salt
2 cloves garlic, minced
2 TBSP honey

Chipotle Lime Crema
1/3 cup sour cream or plain yogurt
1 tablespoon lime juice
½ teaspoon chipotle chili powder
Kosher salt to taste (1/4 tsp?)

6 corn or flour tortillas
finely shredded cabbage
avocado
pico de gallo
black beans
crumbled Cotija cheese

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.

Meanwhile, rub the shrimp with the spice mixture and let sit for 30 minutes. Add a small amount of oil to a large non-stick pan and bring it to medium heat. Add the shrimp and cook until just opaque, about 3 minutes. Or, if using precooked shrimp, just heat through. 

Heat the tortillas and add the shrimp, shredded cabbage, avocado, black beans and cheese. Serve with the pico de gallo and chipotle lime crema. 

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