This recipe is a Jamie Ea­son Mid­dle­ton fam­ily fa­vorite. Try it for your­self!

Oxygen - - It's Back -


2 (16-oz) bags of large shrimp, peeled

and de­veined 1 clove gar­lic, minced 1 (12-oz) can chipo­tle pep­pers in adobo sauce 2 tsp ground cumin ½ tsp salt ¼ small head red cab­bage, shred­ded 1 small yel­low onion, chopped 1 small bun­dle fresh cilantro, chopped 1 av­o­cado, sliced and diced 4 limes, sliced 1 jar salsa verde 8 (6-inch) corn tor­tillas


Place cab­bage, onions, cilantro, salsa verde and limes into small, in­di­vid­ual bowls

for serv­ing and set aside. Mince 2 tea­spoons of chipo­tle pep­pers and add to large mix­ing bowl. Place gar­lic in large skil­let sprayed with non­stick spray and saute for a minute over medium-high heat. Add shrimp and cook for about three min­utes, or un­til pink. Once cooked, add shrimp to bowl with pep­pers, then add cumin and salt and stir un­til shrimp is fully coated. Cover with foil and set aside. Place an­other large non­stick skil­let over medium-high heat. Wet each tor­tilla in large bowl of wa­ter, then place it into hot pan. Warm un­til lightly browned. As­sem­ble tacos by fill­ing warm tor­tilla with top­pings of your choice.

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