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Chipotle Shrimp Tacos
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5:30 Challenge / 5 ingredients / 30 minutes
It’s amazingly easy to spice up a simple seafood, meat or chicken entree with the addition of canned chipotles in adobo sauce or smoked dried jalapeños in a spicy red sauce. In this dish, a chopped chipotle is mixed with tartar sauce to add a big burst of distinctive flavor and a touch of heat. I like to grill the shrimp to add to the smoky flavor (skewering helps keep them together) but you can also pan-sear them in a grill pan or skillet.
For a little added heat, drizzle some adobo sauce on the shrimp before grilling when tossing them with a little oil to prevent sticking during cooking.
Freeze the remaining chipotles in ice cube trays with some of the sauce, then pop them out and keep in a freezer bag for use later. -- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
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1 pound peeled and deveined shrimp
1 chipotle chile in adobo sauce, finely chopped, or to taste
1/3 cup tartar sauce, or to taste
8 (6-inch) flour or corn tortillas
1 1/2 cups shredded lettuce or cabbage
Instructions:
Preheat a grill. In a lightly oiled bowl, toss shrimp to lightly coat with oil. If desired, drizzle a little adobo sauce. Grill or cook shrimp until just cooked through. Set aside.
In a bowl, combine tartar sauce and chipotle. On each tortilla, spread a couple of teaspoons sauce, top with lettuce and shrimp.
In a bowl, combine tartar sauce and chipotle. On each tortilla, spread a couple of teaspoons sauce, top with lettuce and shrimp.
Notes:
To make the meal: rice and black beans
Nutrition:
Per serving: 462 calories (percent of calories from fat, 41), 29 grams protein, 39 grams carbohydrates, 3 grams fiber, 21 grams fat (3 grams saturated), 185 milligrams cholesterol, 630 milligrams sodium.
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