How to Make Chipotle Shrimp Tacos Recipe Video
Ingredients
| Cream | 1⁄4 Cup (4 tbs) | |
| Mayonnaise | 1⁄4 Cup (4 tbs) | |
| Lime juice | 1 Tablespoon | |
| Chipotle powder | 1 Teaspoon | |
| Shrimp | 1 Pound, deveined and halved | |
| Garlic | 4 Clove (20 gm), minced | |
| Chipotle pepper in adobo sauce | 1 , chopped | |
| Lime | 1 1⁄2 Large, juiced | |
| Chopped cilantro | 1⁄2 Cup (8 tbs) | |
| Sliced green cabbage | 2 Cup (32 tbs) | |
| Tomatoes | 2 , peeled and diced | |
| Chopped cilantro | 1⁄2 Cup (8 tbs) | |
| Chopped cilantro | 1⁄2 Cup (8 tbs) | |
| Salt | To Taste | |
| Corn tortillas | 4 |
Nutrition Facts
Serving size: Complete recipe
Calories 1685 Calories from Fat 532
% Daily Value*
Total Fat 58 g89.8%
Saturated Fat 11 g55.1%
Trans Fat 0 g
Cholesterol 732.8 mg244.3%
Sodium 1798.2 mg74.9%
Total Carbohydrates 175 g58.3%
Dietary Fiber 25.8 g103.4%
Sugars 42.9 g
Protein 114 g227.4%
Vitamin A 206.3% Vitamin C 141.8%
Calcium 62.4% Iron 99.6%
*Based on a 2000 Calorie diet
Directions
• Heat 2 TBS of vegetable oil in a skillet. Add the garlic and chipotle. Cook for 2 minutes. Add the shrimp. Mix well. Cook for 4 to 5 minutes – until shrimp turns pink. Add the cilantro. Mix well. Set aside.
• Place all the cabbage salad ingredients in a bowl. Mix well.
• Heat your tortillas. Place two tortillas on a plate. Smear some sauce on the bottom.
• Top with shrimp and cabbage salad.
• Serve with a wedge of lime. Enjoy!
Chef
