SHRIMP TACOS STREET TACOS

Shrimp Tacos Street Tacos image

Provided by Carolyn Haas

Time 15m

Number Of Ingredients 16

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for the crispy shrimp:
2 Tbsp flour
1 tsp chipotle chili powder
1 tsp salt and pepper
1 lb peeled & deveined shrimp, tails removed (small-51/60's to medium 41/50's sized)
2 Tbsp grapeseed oil
2 Tbsp unsalted butter
for the chipotle-lime sauce:
1 c fat-free greek yogurt
2 chipotle peppers from a can of chipotles in adobo
1 lime, juice of
for the garnishments:
avocado, chopped
shredded purple cabbage
jalapeños, sliced
4 corn tortillas

Steps:

1. In a small bowl, whisk together the flour and chipotle powder with a fork. Season the mixture with salt and pepper, and set aside. Rinse and dry shrimp. Place in a large bowl, and toss with the flour mixture until all of the shrimp is thoroughly coated. You might have a bit of flour mixture left over.
2. In a large skillet over medium heat, melt the butter with the oil. Cook the shrimp for 3-4 minutes, until cooked through and opaque.
3. While your shrimp are cooking, place the chipotle peppers, adobo sauce, and lime juice in the bowl of a mini-food processor. (I use an immersion blender.) Puree until smooth, and fold mixture into the greek yogurt. Season to taste with salt. (Use less of the chipotle/adobo if you don't like it hot!)
4. As soon as your shrimp are done, remove from heat and assemble your tacos, garnishing with shredded cabbage, sliced jalapenos, chopped avocados and as much of the Chipotle-Lime sauce as you'd like.