How to Prepare Shrimp Tacos with Adobo Sauce

by Kagame Karekezi Fred

Even though I love to cook it can still be hard to come up with a quick meal especially when I’m pressed for time. Soft tacos are one of my go-to meals when I need to whip up something easy for dinner.
These soft tacos have shrimp in them with spices right out of the pantry to kick up the flavor a notch.


Then the taco is topped with shredded cabbage, cilantro, onion, and a super delicious adobo sauce.
It’s really really good.
So let’s check out the ingredients.

For the tacos – large raw deveined and shelled shrimp, ground cumin, chili powder, garlic powder, pepper, green and purple cabbage, red onion, cilantro and corn tortillas.  For the adobo sauce  – sour cream, can of chipotle peppers in adobo sauce, lime and salt.
Here’s how to make it.
First, chop up the cilantro and veggies…..

Chop the cilantro,

thinly slice the green cabbage…

…and thinly slice the purple cabbage.

Next,

Chop the onion and set the veggies and cilantro aside.
Next, make the adobo sauce….

In a small bowl add the adobo sauce from the can of chipotle peppers,

sour cream,

lime juice and salt.

Mix and set aside.

Put the shrimp in a medium size bowl and add the…


chili powder,


garlic powder,


pepper,

cumin,

and salt.

Mix together so that the shrimp is coated with the spices.

In a medium size skillet add the olive oil.

Then add the shrimp.

Turn the shrimp as they cook until each side is lightly browned (about 6 minutes).


Reserve the olive oil in the pan, and remove the shrimp on to a cutting board or plate.

Cut the shrimp in half and put them in a bowl.  Then add the remaining olive oil from the pan in with the pieces of shrimp and mix together.
Warm the corn tortillas in the microwave for about 10 to 12 seconds.

Then top with the shrimp,

onion,

cilantro,

and the green and purple cabbage.


Drizzle the adobo sauce on top.

Serve while the tortilla is still warm,

and with a quarter piece of lime.

Enjoy!

Shrimp Tacos with Adobo Sauce

Yield: 2 servings

Ingredients:

For the Tacos:
4 Corn Tortillas
12 large raw Shrimp, Deveined and Shelled
½ teaspoon Chili Powder
¼ teaspoon Garlic Powder
¼ teaspoon Ground Black Pepper
¼ teaspoon Ground Cumin
3 dashes Sea Salt
1 1/2 tablespoons Olive Oil
3 tablespoons chopped Cilantro
3 tablespoons chopped Red Onion
1 cup shredded Green Cabbage
1 cup shredded Purple Cabbage
1 whole Lime
For the Adobo Sauce:
5 teaspoons Adobo Sauce (from a can of chipotle peppers in adobo sauce; 11 ounce can)
¼ cup Sour Cream
1/2 of a whole Lime
2 dashes Salt

Directions:

Chop the cilantro, and thinly slice the green and purple cabbage. Chop the onion and set the veggies and cilantro aside.
In a small bowl add the adobo sauce from the can of chipotle peppers, sour cream, lime juice, and salt. Mix and set aside.
Put the shrimp in a medium size bowl and add the chili powder, garlic powder, pepper, cumin, and salt. Mix together so that the shrimp is coated with the spices.
In a medium size skillet add the olive oil. Then add the shrimp. Turn the shrimp as they cook until each side is lightly browned (about 6 minutes). Reserve the olive oil in the pan, and remove the shrimp on to a cutting board or plate.
Cut the shrimp in half and put them in a bowl. Then add the remaining olive oil from the pan in with the pieces of shrimp and mix together.
Warm the corn tortillas in the microwave for about 10 to 12 seconds.Then top with the shrimp, onion, cilantro, and the green and purple cabbage. Drizzle the adobo sauce on top. Serve while the tortilla is still warm, and with a quarter piece of lime.