Shrimp Tacos in Adobo Marinade with Lime Crema Recipe
When it comes to taco night, nothing hits the spot quite like Shrimp Tacos in Adobo Marinade with Lime Crema. These tacos are a vibrant mix of smoky, spicy, and tangy flavors that come together for a truly delicious meal.
Course Main Course
Cuisine Mexican, Tex Mex
Keyword shrimp adobo, shrimp tacos
Prep Time 25 minutesminutes
Cook Time 5 minutesminutes
Marinate time 1 hourhour
Total Time 1 hourhour30 minutesminutes
Servings 4servings
Calories 517kcal
Cost $15
Ingredients
Adobo Marinade
2ancho chilesstemmed and seeded
4ozwatercold
1ozorange juice
1clovegarlicpeeled
1tbsred wine vinegar
½teaspoondried Mexican oregano
¼teaspoonground cumin
Lime Crema Slaw
½cupsour creampreferably Mexican
½teaspoonlime zest
½teaspoonkosher salt
½limejuiced
¾cup cabbageshredded
Shrimp Tacos
1tbsolive oil
1poundshrimpshells removed and deveined
1roma tomatochopped
¼cupwhite onionchopped
¼cupcilantrochopped
12flour tortillas
1limecut into wedges
Instructions
Remove the stems and seeds from the ancho chiles. Heat them in a skillet over medium heat for one minute each side. They should get darker in color, but do not burn them. Soak the toasted chiles in cold water for 30 minutes.
Drain the chiles and discard the soaking liquid. Add the chiles and the remaining adobo marinade ingredients to a blender and blend until smooth, about 3 minutes.
Remove the tails from the shrimp and cut into ¾" to 1" pieces. Place the shrimp in a glass bowl and lightly season with salt. Add the adobo marinade and stir. Refrigerate the shrimp in the marinade for 60 minutes.
Mix together the ingredients for lime crema in a small bowl and stir. Add the finely sliced cabbage and stir. Heat some olive oil in a large fry pan over medium heat. Cook the shrimp until just cooked through, 2 - 3 minutes per side.
Place some cabbage with lime crema on fresh hot tortilla, top with shrimp adobo, add some chopped tomatoes, onion and cilantro and serve with lime wedges.