This is what I am making for dinner tonight. It's a favorite recipe from Cuisine at Home magazine (http://www.cuisineathome.com/). It's a refreshing take on tacos and a very healthy meal. Total prep and cooking time runs about 30 minutes and this recipe serves 4. Enjoy!
INGREDIENTS
For the Tacos
1/2 cup fresh lime juice
1 tablespoon olive oil
2 teaspoons chili powder
1 pound shrimp*
8 flour tortillas
For the Chipotle Sauce
1/2 cup sour cream**
1 1/2 teaspoons minced chipotle chiles in adobo sauce
1 1/2 teaspoons honey
1 teaspoon fresh lime juice
1 teaspoon Kosher salt
For the Red Slaw
4 cups shredded red cabbage
1/2 cup sliced scallions
1/2 cup chopped cilantro
1 tablespoon olive oil
1 tablespoon white wine vinegar
DIRECTIONS
- Prepare a charcoal fire for direct cooking over high heat. If using a gas grill, turn burners on high.
- Prepare shrimp marinade by combining lime juice, olive oil and chili powder. Add shrimp and marinate for 20 minutes.
- Combine all Chipotle Sauce ingredients.
- Combine all Red Slaw Ingredients.
- After shrimp has marinated for 20 minutes, put shrimp on skewers and grill for 3 minutes on each side (6 minutes total).
- Divide shrimp and red slaw among 8 tortillas and then drizzle each with chipotle sauce.
Wine pairing: New Zealand Sauvignon Blanc or a really cold bottle of El Pacifico Mexican beer.
*I use a size that yields 21-25 pieces of shrimp per pound
**The recipe says you can use either mayonnaise or sour cream. I hate all things mayo. You choose which you like best.
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