This recipe is a Jamie Eason Middleton family favorite. Try it for yourself!
CHIPOTLE SHRIMP TACOS / MAKES 8 SERVINGS
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.