Oh man guys, this is truly pathetic. Last time I posted it was January! Back when I was still snowshoeing to work and fighting off polar bears for food scraps (or however you all picture Canadian winters to look). Now it's summer and as everyone knows, summer is the perfect time for tacos. So let's get back on track and pretend the last five months didn't happen.
First up, we've got a delicious Maritime/Mexican treat! Out here, shrimp are delicious and plentiful, whether you're shopping at the grocery store or out of that guy's truck on the highway (don't knock it 'til you've tried it). And since we're all a little rusty/lazy, this recipe is hella easy. Enjoy!
|I'm so out of practice, I forgot to take more pictures. So please enjoy my kitchen table.|
Chipotle Lime Shrimp Tacos
Serves: 8 tacos Prep Time: 1 hour Cook Time: 10 min
1 lb shrimp, peeled and deveined
3 chipotle peppers, plus 3 tbsp of the adobo sauce the peppers are in
1 clove garlic
juice of 2 limes
shot of tequila
1 tsp cumin
1 tsp coriander
salt and pepper to taste
Mince the garlic. Combine chipotle, adobo, lime, tequila, cumin and coriander. Mix well. Season the shrimp with salt and pepper. Place in the marinade for an hour.
So you can do this a couple ways. Either skewer the shrimp and grill on a BBQ at medium-high for 2 minutes per side. Or heat a pan on medium-high heat and transfer the shrimp and marinade to the pan. Cook for 5-8 minutes (until shrimp are pink and marinade starts to cook off).
Chop the red cabbage and prepare the crema and guacamole. Place heaping spoonfuls of each, plus 3-4 shrimp in a warm corn tortilla and enjoy!