These shrimp tacos get a spicy boost from a marinade that includes a chipotle pepper in adobo sauce.
Chipotle peppers are jalapeno peppers that are smoked, which intensifies their flavor. Look for canned chipotle peppers in adobo sauce in the ethnic aisle of most grocery stores. Today’s recipe calls for one pepper with some of the sauce, so you don’t use the whole can. But you can freeze what’s left. To freeze the peppers, place individual portion sizes on a plate and put the plate in the freezer. Once frozen, work the clumps of peppers and sauce off the plate and into a freezer bag. They’ll keep for a year in the freezer.
The shrimp is tasty just with the slaw, which has a slight spiciness to it. But we’ve included some favorite garnishes such as cilantro and avocado that make for an interesting and pretty taco.
Shrimp tacos with spicy slaw
Preparation time: 15 minutes
Total time: 35 minutes
1 to 1 1/4 pounds peeled and deveined large raw shrimp
1/3 cup fresh orange juice
1 chipotle pepper in adobo sauce
2 tablespoons lemon or lime juice
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups finely shredded cabbage
1 medium tomato, diced
1 small white onion, diced
1/2 cup chopped cilantro
2 tablespoons olive oil
1 tablespoon lemon or lime juice
1/2 teaspoon sugar
Salt and black pepper to taste
1/4 teaspoon crushed red pepper flakes or to taste
8 corn tortillas, warmed
1/2 cup reduced fat sour cream
1/4 cup chopped cilantro
1 avocado, halved, pitted, sliced or diced
1 cup crumbled queso fresco or feta cheese
Place the shrimp in a larger bowl. In a mini food processor or blender, blend together all the marinade ingredients. Pour over the shrimp. Toss to coat the shrimp with the marinade. Set aside for at least 30 minutes.
Meanwhile, in another bowl, mix together all the slaw ingredients. Set aside.
Preheat the broiler. Place shrimp on the broiler pan and brush with the marinade. Broil about 4-5 minutes or until shrimp are opaque and just cooked through. Remove from the broiler and leave the broiler on. Place the corn tortillas on a baking sheet under the broiler for a few minutes to warm them.
To assemble the tacos, stir together the sour cream and cilantro. Spread about 1 tablespoon of cream on each tortilla. Top with some slaw, a few shrimp and avocado. Sprinkle with crumbled cheese and serve.
From and tested by Susan Selasky for the Free Press Test Kitchen.
Nutrition information per serving: 415 calories (54 percent from fat), 25 g fat (9 g sat. fat), 36 g carbohydrates, 16 g protein, 662 mg sodium, 84 mg cholesterol, 7 g fiber