Shrimp Chipotle Tacos

with Homemade Guacamole, Sour Cream & Cilantro

  • 15 min
15 minutes and less
Seafood
Sesame
Dairy product
Gluten
Seafood
Soy
Wheat
High in fiber
High Protein
Set your inner chef free and immerse yourself in a heavenly world of aromas, punctuated with homemade guacamole and tender colourful shrimps, all topped with smooth sour cream!
Chipotle shrimp tacos

Ingredients

43 ml
Sour Cream
1
Avocado(s)
1 tbsp
Olive Oil (not included)
1
Garlic Clove(s)
1
Lime(s)
4 g
Cilantro
1 tbsp
Butter (not included)
1 g
Ground Chipotle
6
Tortilla(s)
250 g
Shrimp
1 cup(s)
Cabbage Mix
Nutritional facts
Per serving
Amount / Serving
Calories
607 kcal
Total fat
26 g
Saturated Fat
8 g
Sodium
721 mg
Total Carbohydrate
57 g
Fiber
Sugar
6 g
Proteins
35 g

Instructions

Make the guacamole
1

Make the guacamole

In a small bowl, mash the avocado with a fork and squeeze 1/2 the lime juice over it. Season with salt and pepper to taste.

Mix the shrimp with the spices
2

Prepare the shrimps

Remove the shells. Leave the tail on for added crunch if you prefer.

Place the peeled shrimps in a small bowl and discard shells. Mince the garlic.

Add lemon juice to salad
3

Season the shrimps

Add the garlic and chipotle powder to the shrimp. Drizzle with olive oil, salt and pepper to taste.

Cook the shrimp
4

Prepare the cabbage mix

In another bowl, add the remaining lime juice to the cabbage mix. Season with salt and pepper and mix well. Reserve.

Warm up the tortillas in a pan
5

Cook the shrimps

In a frying pan over medium high heat, melt the butter and sauté the shrimps until golden, about 5 min.

Finish the recipe and serve
6

Finish and serve

Warm up the tortillas in a dry pan over medium heat without oil. To assemble the tacos, start with the guacamole, add the cabbage mix and the shrimps (about 3 per taco). Finish with a dollop of sour cream and fresh cilantro leaves.