Cooking With Carolyn
Jun 14, 20202 min
Copyright © 2016 by Cooking With Carolyn
Yield: About 4 Servings, 2 Tacos Each
Ingredients
· 1 Pound Shrimp, Size 31-40, Raw, Deveined, Tail Removed
· ½ Teaspoon Mexican Oregano
· ½ Teaspoon Ground Cumin
· ½ Teaspoon Kosher Salt
· ½ Teaspoon Garlic Powder
· 1½ Teaspoons Grand Diamond All Purpose Seasoning
· 1, 7 Ounce Can Chipotle Peppers in Adobo Sauce
· 8 to 10 Corn or Flour Tortillas
· 1 to 2 Cups Shredded Cabbage
· 1 to 2 Cups Salsa, Your Choice
· To Taste Chopped Green Onions
· To Taste Fresh Diced Avocado
· To Taste Diced Tomatoes
· To Taste Cotija Cheese, Crumbled
· To Taste Sour Cream
· Vegetable Oil
Note: You can use any of your favorite taco toppings
Directions
Remove the chipotle peppers from the can, reserve the adobo sauce in a bowl, and finely dice all of the peppers. Mix the peppers back into the bowl with the adobo sauce. Set aside. Combine the cleaned shrimp with all of the seasonings, 2 Tablespoons of vegetable oil, and 4 Tablespoons (or more if you like) of the pepper/adobo mixture. Mix well and let it marinate at room temperature for about 20 to 30 minutes.
Meanwhile prepare the listed, or your favorite, taco fixings. Rub each tortilla with vegetable oil and lightly toast them on both sides in a skillet, or on a griddle, over medium-high heat. Keep them warm until the tacos are ready to be made.
Using a stove top grill over medium-high heat and grill the shrimp for about 1 minute on each side. You may also sauté the shrimp and sauce in a skillet for 2 to 3 minutes. Once done, place 5 to 6 shrimp in each taco shell and top with the desired toppings. Eat immediately
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