Ingredients
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1 lb (450g), peeled and deveined Large shrimp
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2 tablespoons Olive Oil
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2 cloves, minced Garlic
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1 chipotle, minced Pepper in adobo sauce
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1 teaspoon (from the canned chipotle peppers) adobo sauce
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1 teaspoon Ground cumin
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1 teaspoon Smoked paprika
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Salt and pepper to taste
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8 small Corn or flour tortillas
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1 cup Shredded lettuce
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1 cup Diced tomatoes
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1/2 cup Diced red onion
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1/4 cup, chopped Fresh cilantro
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Lime wedges for serving
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Optional toppings Avocado slices, sour cream, shredded cheese
Directions
- In a large bowl, combine shrimp, olive oil, minced garlic, minced chipotle pepper, adobo sauce, cumin, smoked paprika, salt, and pepper. Toss to coat the shrimp evenly.
- Heat a skillet over medium-high heat. Add the shrimp mixture and cook for 2-3 minutes on each side or until the shrimp are pink and cooked through.
- Warm the tortillas according to package instructions.
- Assemble the tacos by placing some shredded lettuce on each tortilla, followed by the cooked shrimp, diced tomatoes, diced red onion, and chopped cilantro.
- Serve immediately with lime wedges and any optional toppings you desire.
