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)
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