2 limes (1 whole half and the rest into wedges for serving)
2 teaspoons olive oil
1lb. peeled uncooked shrimp (31/50's are perfect) cut into small pieces
1 tablespoon all purpose seasoning
10 corn tortillas
1/2 cup purple cabbage, shredded fine
Instructions
In a small bowl combine sour cream, chipolte and juice from 1/2 a lime. Mix well and set aside.
Heat skillet or wok well and then add oil. Add shrimp and stir fry quickly - the shrimp will cook fast.
When almost cooked, sprinkle with the all purpose seasoning then squeze juice from half a lime on top-give a final stir and you're done. Warm the tortillas in a non-stick pan over medium-high heat for about 30 seconds a side.
Server by putting some of the chipotle cream on a tortilla, adding a little cabbage, some shrimp and a final fresh squeeze from a lime wedge.
Originally Submitted
10/7/2007
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