Chipotle Shrimp Tacos With Cilantro Lime Yogurt Dressing Recipes

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CHIPOTLE SHRIMP TACOS WITH CILANTRO LIME YOGURT DRESSING



Chipotle Shrimp Tacos with Cilantro Lime Yogurt Dressing image

Chipotle Shrimp Tacos with Cilantro Lime Yogurt Dressing

Provided by Juan Diego Torres

Categories     Corn Tortillas

Time 20m

Yield 4

Number Of Ingredients 20

Ingredients:
1 lb Medium shrimp, tail off and deveined
½ tsp chipotle powder
½ tsp Ground cumin
1 tsp Smoked paprika
½ tsp Garlic salt, divided
2 tbsp Olive oil
8 (or 16 if using 2 tortillas per taco) el Comalito Yellow Corn Tortillas, warmed
Dressing:
1 cup Plain Greek yogurt
⅓ Fresh cilantro, roughly chopped
1 Large garlic clove
2 tbsp Fresh lime juice
½ tsp Salt
Toppings:
Avocado slices
Shredded cabbage
Cilantro sprigs
Chopped tomato
Lime juice

Steps:

  • Directions:
  • Place shrimp in a large bowl and season with chipotle powder, cumin, paprika and garlic salt. Toss to season evenly.
  • Heat oil in a large pan over medium heat. Add shrimp and cook, turning frequently, until shrimp cook through and turn pink; about 8 minutes. Set aside.
  • Place 1 or 2 (stacked) tortillas on a large plate. Place 2-3 shrimp on each tortilla. Top with dressing, avocado slices, cabbage, cilantro, tomato and a squeeze of lime juice. Repeat with remaining tortillas.
  • To make dressing:
  • Place Greek yogurt, cilantro, garlic, lime juice and salt in a blender or food processor. Blend for 30 seconds. Transfer dressing to a serving bowl.

Nutrition Facts :

CHIPOTLE SHRIMP TACOS



Chipotle Shrimp Tacos image

Warm corn tortillas filled with spicy chipotle shrimp and garnished with cilantro, onion, and lime.

Provided by rvelasquez

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 6

Number Of Ingredients 8

1 (12 ounce) package bacon, cut into small pieces
½ onion, diced
2 pounds large cooked shrimp - peeled, deveined, and cut in half
3 chipotle peppers in adobo sauce, minced
12 corn tortillas
1 cup chopped fresh cilantro
1 lime, juiced
1 pinch salt to taste

Steps:

  • In a large, deep skillet fry the bacon over medium-high heat until evenly brown. Drain the bacon fat. Add the onions to the pan with the bacon and cook 5 minutes or until the onions are translucent. Stir in the shrimp and chipotle chiles; cook 4 minutes or until heated through.
  • Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with shrimp mixture. Sprinkle with cilantro, lime juice, and salt.

Nutrition Facts : Calories 376.6 calories, Carbohydrate 26.2 g, Cholesterol 315.7 mg, Fat 11.1 g, Fiber 4.2 g, Protein 41.9 g, SaturatedFat 3.3 g, Sodium 830.3 mg, Sugar 1.1 g

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