Excellent new recipe to try. Don't attempt this without the food processor, though. In fact, if you don't have a food processor, go buy it now. It's life changing. Also don't let the cream sauce scare you.... it's all pretty healthy.
TEQUILA LIME SHRIMP TACOS WITH CHIPOTLE CREAM SAUCE
1.5 lbs large, raw shrimp, peeled and deveined with tails removed (fresh is best, but expensive)
MARINADE:
Juice and rind of 1 medium orange
Juice and rind of 2 medium limes
1/4 c. tequila
1 tbsp. granulated sugar
CHIPOTLE CREAM SAUCE:
8 oz. light sour cream
1 clove garlic
2 tbsp. finely chopped red onion
1 canned chipotle chile in adobo sauce (seeded and chopped - one chile, not one can)
1 tsp. adobo sauce (from the can above)
1/2 tsp. ground cumin
1/8 tsp. salt
1 tbsp. chopped fresh cilantro
1 tbsp. freshly squeezed lime juice
ADDITIONAL INGREDIENTS:
1 tbsp. vegetable oil
1 large red bell pepper, seeded and sliced
1/2 red onion, sliced
FOR SERVING:
8 soft taco sized flour tortillas, warmed
1/2 head purple cabbage, shredded
1/2 c. chopped fresh cilantro
Lime wedges
Avocado, chopped
Onions, chopped
1. Marinate Shrimp: Place all marinade ingredients in a large zip bag. Add shrimp. Zip closed and move bag around the coat shrimp. Place flat in the refrigerator for at least 30 minutes, turning every so often to make sure the marinade is reaching all shrimp.
2. Prepare Sauce: Place all ingredients in food processor. Cover and refrigerate until ready for use.
3. Cook the Shrimp: Heat oil in large skillet to medium-heat. Saute bell pepper and onion until slightly charred. Drain shrimp from marinade and add to pan. Stir often, and cook just until shrimp turn pink and curl up. Remove from heat.
4. Assemble Tacos: In warmed tortillas, place shrimp, peppers and onions. Add cabbage, drizzle with chipotle cream sauce and sprinkle with cilantro, onion and avocado. Squeeze lime over taco.
