Tuesday, June 18, 2013

Shrimp Tacos with chipotle sauce

Tacos, tacos, tacos. Father's Day, we celebrated it at home making these delicious shrimp tacos with chipotle sauce; we are not parents yet  (that is if you don´t count pets) and we are far from our parents to honor them with this feast, but we didn´t want to miss the opportunity to celebrate this day and indulge ourselves with this yummy food.

Since last week I have been photographing seafood and creating several recipes for the magazine, so lately we only eat that at home, which is why I've had the opportunity to create this recipe, experimenting with different styles of Mexican cuisine. I am very happy with how the tacos turned out, they are not as spicy, the avocado gives it some sumptuousness and the cabbage and radishes add a crispy  and fresh touch, they are very light and I bet you can't eat more than one.

 For those who do not know what is chipotle, it is a type of chili, usually jalapeno, ripened and then cooked with tomatoes, onions and various seasonings, creating a dark brown spicy marinade with complex flavor and very tasty, it's one of the chilies that I like the most, but be careful when using it. I don't eat a lot of spicy food, so usually a small can of chili lasts me a lot hahaha, to make the cream for the tacos I just use the broth from the can,  not the whole chili, but that's to each person, according to spicy tolerance and if you're like my husband who doesn't eat anything spicy, just skip it, the tacos are delicious without it too.

For the tacos
350 grams of peeled shrimp
10 corn tortillas or flour tortillas
1 cup of chopped cabbage
3 finely chopped radishes
1 diced avocado in sheets
1/2 cup of fresh cilantro
1 tablespoon of olive oil
1 clove of garlic
salt and pepper to taste

For the sauce
1/4 cup sour cream
1 chipotle chile

To prepare the shrimps, place a skillet (grill or pan) over high heat and let it warm up well, meanwhile season the shrimps with salt, pepper, olive oil and garlic. Pour the shrimps in the super hot skillet and cook for 5 minutes or until pink, don't overcook them, as they become chewy and become rubber-ish, instead of juicy shrimps.

Chop the cabbage into thin julienne, like radishes and avocados, also chop in stings a little cilantro, then leave everything ready for when assembling the tacos, so you have everything at hand.

To prepare the sauce, mix only the amount of Chipole you want along with the cream, remember that being a dairy cream is going to losen the itch of the chili, but be careful how much you add, you'd better taste as you add the chili in order to get the spice you want.

When assembling the tacos, slightly warm the tortillas by passing them through a pan (skillet) or a hot griddle, place a layer of cabbage on the tortilla, followed by a bit of cilantro, avocado and radishes, ends with some shrimp and some chipotle sauce, enjoy these delicious tacos, pair them with some "aguas frescas" or a cold beer (that's how I ate them :P)

Try this recipe, you can substitute the shrimp for fish and have some delicious fish tacos, remember to be careful with the sauce, chipotle is a bit stronger and if you're not used, it can be very spicygo ahead and try to prepare this tacos at home, you will see that you'll love them, you know you can follow my adventures in the kitchen through my FacebookTwitterPinterest and Instagram  if you do this or any other of my recipes, take a picture and share it with me through the # chokolatpimienta on twitter and instagram.

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