Chipotle Shrimp Tacos with Cilantro Lime Yogurt Dressing
Ingredients:
1 lb Medium shrimp, tail off and deveined
½ tsp chipotle powder
½ tsp Ground cumin
1 tsp Smoked paprika
½ tsp Garlic salt, divided
2 tbsp Olive oil
8 (or 16 if using 2 tortillas per taco) el Comalito Yellow Corn Tortillas, warmed
Dressing:
1 cup Plain Greek yogurt
⅓ Fresh cilantro, roughly chopped
1 Large garlic clove
2 tbsp Fresh lime juice
½ tsp Salt
Toppings:
Avocado slices
Shredded cabbage
Cilantro sprigs
Chopped tomato
Lime juice
Directions:
1
Place shrimp in a large bowl and season with chipotle powder, cumin, paprika and garlic salt. Toss to season evenly.
2
Heat oil in a large pan over medium heat. Add shrimp and cook, turning frequently, until shrimp cook through and turn pink; about 8 minutes. Set aside.
3
Place 1 or 2 (stacked) tortillas on a large plate. Place 2-3 shrimp on each tortilla. Top with dressing, avocado slices, cabbage, cilantro, tomato and a squeeze of lime juice. Repeat with remaining tortillas.
To make dressing:
4
Place Greek yogurt, cilantro, garlic, lime juice and salt in a blender or food processor. Blend for 30 seconds. Transfer dressing to a serving bowl.
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Ingredients
Ingredients:
1 lb Medium shrimp, tail off and deveined
½ tsp chipotle powder
½ tsp Ground cumin
1 tsp Smoked paprika
½ tsp Garlic salt, divided
2 tbsp Olive oil
8 (or 16 if using 2 tortillas per taco) el Comalito Yellow Corn Tortillas, warmed
Dressing:
1 cup Plain Greek yogurt
⅓ Fresh cilantro, roughly chopped
1 Large garlic clove
2 tbsp Fresh lime juice
½ tsp Salt
Toppings:
Avocado slices
Shredded cabbage
Cilantro sprigs
Chopped tomato
Lime juice