Shrimp Tacos

🛒 Ingredients

• Large Shrimp, peeled and deveined 150 g · 130 kcal
• Corn Tortillas 60 g · 120 kcal
• Red Cabbage, shredded 50 g · 15 kcal
• Fresh Cilantro, chopped 5 g · 1 kcal
• Lime Juice 15 g · 4 kcal
• Mayonnaise 20 g · 140 kcal
• Sour Cream (or Greek yogurt) 20 g · 25 kcal
• Chipotle in Adobo Sauce 5 g · 5 kcal
• Garlic Powder 1 g · 3 kcal
• Ground Cumin 1 g · 4 kcal
• Chili Powder 1 g · 3 kcal
• Olive Oil 5 g · 45 kcal

👨‍🍳 Instructions

1. Prepare the chipotle crema: In a small bowl, whisk together mayonnaise, sour cream (or Greek yogurt), minced chipotle in adobo sauce, garlic powder, and a squeeze of lime juice until smooth. Set aside.
2. Pat the shrimp dry with paper towels, then season with ground cumin, chili powder, and a pinch of salt. Ensure all shrimp are evenly coated.
3. Heat olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, until pink and opaque.
4. Warm the corn tortillas. You can do this in a dry skillet for 30 seconds per side, in the microwave wrapped in a damp paper towel for 20-30 seconds, or directly over a gas flame until slightly charred.
5. Assemble the tacos: Spoon a small amount of chipotle crema onto each warm tortilla, then add a layer of shredded red cabbage. Top with the cooked shrimp and a sprinkle of fresh cilantro. Serve immediately with extra lime wedges.