We started off with some very thinly sliced red onions, and let them marinade in lime juice, almost like a ceviche-style mixture. The lime juice worked its magic on the onions, adding a citrusy bite to the sweet red onions.
We wanted to add a sauce to the tacos, too. Something light and not so strong in flavor that it would hide the seasoned shrimp. So for the sauce we went with a simple, yet amazingly delicious sauce of sour cream, one chipotle pepper and a dash of milk to thin the mixture. If you like things a little more spicy, just add a second (or even a third) chipotle pepper to the mixture.
All of these bold flavors came together beautifully and this meal will definitely be added to our regular rotation of dinners. This meal is very quick to prepare and can be ready start to finish in about 30 minutes, and any leftovers make a great lunch the next day. Also as a side note, the chipotle sauce was simply heavenly and I know it would be wonderful on chicken sandwiches, or as a base for chicken salad, so you might see those recipes pop up here very shortly. Enjoy!!
1/2 medium Red Onion, thinly sliced
1 TB Lime Juice
1/4 tsp Kosher Salt
1/4 tsp Ground Black Pepper
2 lbs Medium Raw Shrimp, peeled and deveined
3 TB Olive Oil
2 TB Minced Garlic
1/2 tsp Ground Black Pepper
3 tsp Adobo Sauce
1/2 tsp Smoked Paprika
3/4 cup Sour Cream
1 - 2 Chipotle Peppers in Adobo Sauce
1 tsp Adobo Sauce
1 - 2 tsp Milk
Kosher Salt and Ground Black Pepper, to taste
Soft Taco Tortilla Shells
Garnishes: Sliced Fresh Avocado, Fresh Lime Wedges
In a small glass bowl, combine the onions, lime juice, salt and pepper. Stir until coated and set aside.
In a medium glass bowl, combine the shrimp, olive oil, garlic, pepper, adobo sauce and paprika. Stir to evenly coat all of the shrimp and refrigerate for 15 minutes.
To make the chipotle sauce, use a small blender cup and combine the sour cream, chipotle peppers, adobo sauce, 1 teaspoon milk and salt and pepper. Blend until smooth. If mixture is too thick, add the additional teaspoon of milk and blend. Adjust the salt and pepper here, if needed. Chill the sauce until ready to serve.
Heat a large skillet over medium-high heat, add the shrimp and marinade in a single layer and sauté for 5 - 6 minutes, stirring frequently and turning the shrimp over to cook evenly. When the shrimp are pink and cooked through, remove pan from the heat.
To serve place a soft taco shell on a plate, place several pieces of shrimp in the center of the taco, add slices of avocado, a scoop of the marinated red onions, and a drizzle of the chipotle sauce. A squeeze of lime is optional, but adds a beautiful, crisp citrus flavor to the taco. Serve with Spanish rice. Makes about 6 servings. Enjoy!!