Chipotle Shrimp Tacos by Heather

I've been obsessed with tacos lately.  Maybe it's because it's finally starting to get warmer outside, and nothing sounds better than sitting outside with a margarita and some tacos.  Sadly, today it rained again and it's dipping into the 30's, but one can hope!  These tacos are really colorful and they pack a lot of punch from the chipotle peppers.

This recipe was adapted from this one at Tartine and Apron Strings, and this comes together so quickly, I didn't take a ton of photos, but it's super easy to make.

Ingredients:

For the shrimp and tequila lime marinade:
1 lb. raw shrimp, peeled and deveined
1 tsp. sea salt
2 tbs. honey
juice of 2 limes
1/4 cup tequila
1/2 onion, chopped
1/4 tsp. cumin
1/4 tsp. chipotle powder

For the slaw dressing:
1/2 head red cabbage, finely sliced
1 tsp. dijon mustard
1/4 cup lime juice
1/2 cup neutral oil like canola
salt and pepper to taste

For the chipotle crema:
1 cup Greek yogurt
1-2 chipotles in adobo sauce

Additional ingredients:
corn tortillas
1 lime, quartered
1 avocado, diced
hot sauce (optional)



Directions:
For the shrimp, combine all ingredients into a ceramic bowl, and set aside to marinate in the fridge for up to 30 minutes.

While the shrimp marinates, combine all ingredients for the slaw into a bowl and toss with your hands, breaking up the strands of cabbage.  Set aside.

For the chipotle crema, add the chipotle peppers to a food processor and pulse until smooth.  Remove and place in bowl, and stir in Greek yogurt.  Set aside.

Heat a nonstick grill pan to medium high heat, and cook the shrimp and onions until shrimp are pink- about 3-4 minutes.

Create and assembly line and make your tacos!  Enjoy!