Chipotle Shrimp Tacos
Ingredients
1 teaspoon vegetable oil, plus more for frying
4 tortillas
24 large shelled and deveined shrimp (about 1 pound)
1 teaspoon chipotle seasoning
1 teaspoon salt
4 cups shredded cabbage or coleslaw mix
1 medium tomato, seeded and cut into 1/4-inch dice
2 tablespoons red onion
1/4 cup sour cream
1 1/2 teaspoons fresh lime juice
1 avocado, sliced
2 Tablespoons diced cilantro leaves
Juice of 1 small lime
1 cup chihuahua or monterey jack cheese
Rinse and dry shrimp, and then toss in 1 tablespoon oil, and the chipotle seasoning and salt. Grill over high heat, turning once. Meanwhile, cook tortillas on each side in a pan on medium-low heat on stove, with a slight drizzling of oil. This will firm up the tortillas. In a medium bowl, toss remaining ingredients and chill. Serve shrimp on tortillas with cheese and cabbage mixture.
