Shrimp Tacos with Chipotle and Adobo
Fish tacos are light and easy to create. You can use any mild, white fish or as we did here – shrimp. Enjoy these tacos paired with our Pét Nat Pinot. This bright and dry fruit-forward wine is ready to drink now. Its bubbly dry palette is perfect while guests are arriving on a warm evening, a delicious aperitif to serve with bright, zesty foods to get the party started.
- 1 pound fresh or frozen medium shrimp, peeled and deveined(Preferably fresh wild caught gulf shrimp)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- 1 lime
- ½ large fresh Avocado
- 1 diced jalapeño pepper (seed and devein for less heat)
- 3 cups shredded slaw mix-Pre made bags are allowed
- ½ cup sour cream
- 1 teaspoon finely chopped canned chipotle pepper in adobo sauce
- 12 6-inch corn tortillas
- Lime wedges (optional)
shrimp, if frozen. Rinse shrimp; pat dry. In a resealable plastic bag combine olive oil, garlic, cumin, chili powder, and 1/4 tsp. salt; add shrimp. Seal bag and turn to coat shrimp; chill 30 minutes.Thaw
Meanwhile, finely shred peel from lime; juice lime. For lime slaw, in a large bowl combine the lime peel, lime juice, cabbage, and remaining 1/4 tsp. salt; set aside. In a small bowl combine sour cream and chipotle pepper; set aside. Wrap tortillas in foil.
Heat some olive oil in your sauté pan until it shimmers then add the shrimp and cook for 5 to 8 minutes or until opaque, Stirring frequently.
To serve. Top with lime slaw and shrimp. Sprinkle with cilantro and pass lime wedges, if desired. Sprinkle on the jalapeño and avocado as additional toppings.