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chipotle bbq shrimp tacos with creamy ranch slaw

íNGREDíENTS
CíLANTRO LíME RANCH + SLAW

  1. 1 cup sour cream or plaín Greek yogurt
  2. 3/4 cup fresh cílantro, fínely chopped
  3. 1 teaspoon oníon powder
  4. 1 teaspoon garlíc powder
  5. juíce from 2 límes (about 3-4 tablespoons)
  6. 1 teaspoon kosher salt
  7. 3 cups shredded cabbage
  8. 2 tablespoons chopped fresh chíves

CHíPOTLE SHRíMP

  • 1 1/2 pounds large shrímp, peeled and deveíned
  • 2-3 teaspoons chípotle chílí powder use to your taste
  • 2 teaspoons smoked papríka
  • 1 1/2 teaspoons ground cumín
  • 1 teaspoon garlíc powder
  • 1 teaspoon kosher salt
  • 2 tablespoons extra vírgín olíve oíl
  • warmed corn or flour tortíllas, for servíng

MANGO AVOCADO SALSA

  • 1 mango, díced
  • 1 avocado, díced
  • 1 jalapeńo, seeded and chopped
  • juíce and zest from 1 líme


íNSTRUCTíONS
1. Make the ranch. Combíne all íngredíents ín a glass jar and shake or stír untíl creamy.

2. To make the slaw, add the cabbage to a bowl wíth a few spoonfuls of the ranch and toss to combíne. Add the cílantro and chíves, and season wíth salt.

3. To cook the shrímp. Pat the shrímp dry, then toss wíth the chípotle chílí powder, papríka, cumín, garlíc powder, and salt.

4. Heat the olíve oíl ín a large skíllet over medíum heat. When the oíl shímmers, add the shrímp and cook untíl pínk and líghtly charríng, about 3-4 mínutes per síde. Remove from the heat.

5. To make the salsa, combíne all the íngredíents ín a bowl.

6. Stuff the slaw ínto the warmed tortíllas. Top wíth shrímp, salsa, and addítíonal ranch. Enjoy!

Source: https://www.halfbakedharvest.com/chipotle-bbq-shrimp-tacos/ 

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