Shrimp Tacos in Adobo Marinade
Easy to make shrimp tacos in a homemade adobo marinade. Yum!
Ingredients
Adobo Marinade
- 2 ancho chiles stemmed and seeded
- 4 oz water cold
- 1 oz orange juice
- 1 clove garlic peeled
- 1 tbs red wine vinegar
- ½ teaspoon dried Mexican oregano
- ¼ teaspoon ground cumin
Lime Crema Slaw
- ½ cup sour cream preferably Mexican
- ½ teaspoon lime zest
- ½ teaspoon kosher salt
- ½ lime juiced
- ¾ cup cabbage shredded
Shrimp Tacos
- 1 tbs olive oil
- 1 pound shrimp shells removed and deveined
- 1 roma tomato chopped
- ¼ cup white onion chopped
- ¼ cup cilantro chopped
- 12 flour tortillas
- 1 lime cut into wedges
Instructions
- Remove the stems and seeds from the ancho chiles. Heat them in a skillet over medium heat for one minute each side. They should get darker in color, but do not burn them. Soak the toasted chiles in cold water for 30 minutes.
- Drain the chiles and discard the soaking liquid. Add the chiles and the remaining adobo marinade ingredients to a blender and blend until smooth, about 3 minutes.
- Remove the tails from the shrimp and cut into ¾" to 1" pieces. Place the shrimp in a glass bowl and lightly season with salt. Add the adobo marinade and stir. Refrigerate the shrimp in the marinade for 60 minutes.
- Mix together the ingredients for lime crema in a small bowl and stir. Add the finely sliced cabbage and stir. Heat some olive oil in a large fry pan over medium heat. Cook the shrimp until just cooked through, 2 - 3 minutes per side.
- Place some cabbage with lime crema on fresh hot tortilla, top with shrimp adobo, add some chopped tomatoes, onion and cilantro and serve with lime wedges.
Video
Nutrition
Serving: 3tacosCalories: 517kcalCarbohydrates: 64gProtein: 33gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 200mgSodium: 828mgPotassium: 896mgFiber: 10gSugar: 14gVitamin A: 5053IUVitamin C: 23mgCalcium: 266mgIron: 5mg
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