Chipotle Shrimp Tacos
By The Taste for Life Test Kitchen
Prep Time
35 minutes, plus 1 hour marinate time
Number of Servings
Serves 4 (2 tacos each)
Ingredients
- 1 clove garlic, minced
- 1 cup thinly sliced red radish
- 1 cup thinly sliced red cabbage
- 1⁄2 cup apple cider vinegar
- 1 tsp sugar
- 1⁄2 tsp salt
- 1⁄2 cup plain Greek yogurt or sour cream
- 1 1⁄2 Tbsp lime juice
- 2 Tbsp chopped cilantro
- 1 Tbsp oil
- 2 tsp chopped chipotle chile in adobo sauce*
- 1 tsp ground cumin
- 1⁄2 tsp salt
- 1 lb raw small or medium shrimp, peeled and deveined
- 8 soft corn taco shells
- Diced cucumber, for garnish
- Chopped cilantro, for garnish
Directions
- Place garlic, radish, and cabbage in a medium bowl. Add vinegar, sugar, and salt. Stir to combine. Place in fridge for 1 to 2 hours to allow vegetables to marinate.
- Combine yogurt, lime juice, and cilantro in a small bowl. Set aside in fridge while making shrimp.
- Preheat oven to 300°. To make shrimp, whisk together oil, chipotle chile, cumin, and salt in a large bowl. Add shrimp and toss to coat.
- Heat an outdoor grill or stovetop grill pan. Grill shrimp until cooked through, approximately 1 to 3 minutes per side, depending on size of shrimp.
- Lay soft corn taco shells directly over oven racks in preheated oven. Carefully, using oven mitts and a fork, and without burning yourself, gently push edges of taco shells toward bottom of oven—encouraging shells to droop over racks. Bake until shells are curved and crisp, about 30 minutes. (For soft taco shells, use shells as is without baking them.)
- To assemble tacos, place some pickled radish and cabbage on bottom of a shell. Add shrimp. Garnish with yogurt sauce, cucumbers, and cilantro.
Nutrition Info
307 Calories, 28 g Protein, 187 mg Cholesterol, 23 g Carbohydrates, 4 g Total sugars (1 g Added sugars), 3 g Fiber, 12 g Total fat (4 g sat), 644 mg Sodium, ★★★★ Phosphorus, ★★ Vitamin C, ★ Vitamin B6, Vitamin K, Calcium, Iron, Magnesium, Potassium, Zinc
Contributor
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
