Spicy Citrus Shrimp Tacos

  • juice of 1 orange
  • juice of 1 lemon
  • juice of 1 lime
  • 2 chipotle chile sen adobo
  • 1 tsp adobo liquid
  • 2 Tbs vegetable oil
  • 1 tsp honey
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 jalapeno, ribs and seeds removed, roughly chopped
  • 2 cloves garlic
  • pinch red pepper flakes
  • salt and pepper
  • 1 pound shrimp, peeled and deveined
  • 1 cup shredded iceberg lettuce or cabbage
  • 8 small (6-inch) flour tortillas
  • 1/2 lime, cut into wedges or slices 

Southwest Cream Sauce
adapted from Southern Living, August 2008 

  • 1 cup Greek yogurt or sour cream
  • 1 garlic clove, minced
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt
  • juice of 1 lime
  • 2 Tbs chopped fresh cilantro

Prepare grill.

In the bowl of a food processor, combine all the ingredients for the marinade, through the salt and pepper, and process until smooth and well combined.  Pour over shrimp in a medium bowl, cover, and refrigerate for at least 10 minutes, but no longer than thirty.

Meanwhile, whisk together all the ingredients for the southwest cream sauce.

Thread the shirmp onto skewers, and grill on a well-oiled grate 1-3 minutes per side, until opaque and cooked through.  Use the grill to heat the tortillas as well.

Remove tails from shrimp, and divide among tortillas.  Top with shredded lettuce and cream sauce, with lime wedges.


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