Spicy Shrimp Tacos with Creamy Chipotle Sauce and Rice

Name: Spicy Shrimp Tacos with Creamy Chipotle Sauce and Rice
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 1 pound shrimp (large, peeled and deveined); 1 tablespoon olive oil; 1 teaspoon chili powder; 0.5 teaspoon ground cumin; 0.5 teaspoon paprika; 0.5 teaspoon garlic powder; 0.25 teaspoon salt; 0.25 teaspoon black pepper; 0.5 cup mayonnaise; 1 chipotle pepper in adobo sauce (large, minced); 1 tablespoon lime juice (fresh); 1 clove garlic (small, minced); 12 corn tortillas; 2 cup green cabbage (shredded); 1 avocado (large, sliced or diced); 0.5 bunch fresh cilantro (chopped); 1 cup white rice (uncooked); 1.75 cup chicken broth

Flavorful pan-seared shrimp seasoned with a blend of spices, served in warm corn tortillas with a cooling, spicy chipotle crema, crunchy cabbage, and vibrant cilantro lime rice.

Prep: 30 min
Cook: 25 min
Total: 55 min
Servings: 3
Cuisine: Mexican
Difficulty: Easy

Dietary

Nut-Free
Gluten-Free
High-Protein
High-Fiber
Low-Sugar

Ingredients

1 pound shrimp (large, peeled and deveined)
1 tablespoon olive oil
1 teaspoon chili powder
0.5 teaspoon ground cumin
0.5 teaspoon paprika
0.5 teaspoon garlic powder
0.25 teaspoon salt
0.25 teaspoon black pepper
0.5 cup mayonnaise
1 chipotle pepper in adobo sauce (large, minced)
1 tablespoon lime juice (fresh)
1 clove garlic (small, minced)
12 corn tortillas
2 cup green cabbage (shredded)
1 avocado (large, sliced or diced)
0.5 bunch fresh cilantro (chopped)
1 cup white rice (uncooked)
1.75 cup chicken broth

Instructions

Season the shrimp: In a medium bowl, toss the peeled and deveined shrimp with 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Set aside.
Prepare the chipotle crema: In a small bowl, whisk together the mayonnaise, 1 tablespoon fresh lime juice, 1 small minced clove of garlic, and 1 large minced chipotle pepper in adobo sauce. Taste and add more salt or chipotle as desired.
Make the cilantro lime rice: Combine 1 cup uncooked white rice and 1 3/4 cups chicken broth in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Fluff with a fork and stir in 2 tablespoons of the chopped fresh cilantro and a squeeze of lime juice.
Cook the shrimp: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for 2-3 minutes per side, until pink and opaque.
Warm the corn tortillas according to package directions (microwave, dry skillet, or oven).
Assemble the tacos: Fill each warm corn tortilla with shrimp, shredded green cabbage, sliced or diced avocado, and a generous drizzle of chipotle crema. Garnish with remaining fresh cilantro. Serve immediately with the cilantro lime rice on the side.

Notes

For an extra burst of freshness, you can also add a squeeze of lime directly onto the assembled tacos. This dish is best enjoyed fresh, as the shrimp can become rubbery upon reheating, and the tortillas might get soggy.

Nutrition (per serving)

Calories: 710
Protein: 42 g
Carbohydrates: 68 g
Fat: 30 g
Fiber: 9 g
Sodium: 950 mg
Saturated Fat: 4 g
Sugar: 4 g
Cholesterol: 300 mg