Chipotle Lime Shrimp Tacos

Delicious seafood that comes together in no time, these tacos are easy to make while still feeling like something out of the ordinary on a random Tuesday evening.

What You’ll Need:

• 1 7 oz can chipotles in adobo

• 2-4 cloves of garlic

• Lime juice

• 1 ½ tbsp EVOO

• S&P

• 1 can corn, drained

• 1 fresno pepper, diced

• 1 shallot, diced

• 1lb peeled & deveined raw shrimp (that’s about 32 individual mid-sized shrimp, so adjust accordingly), tails removed

• Flour Tortillas

• Feta or Cotija cheese to top

For optional slaw:

• 2 cups shredded cabbage

• ½ cup shredded carrot

• 1 ½ tbsp sour cream

• 1.2 tbsp cumin

• 1 tbsp fresh lime juice

• 1 tbsp red wine vinegar (or other vinegar, if preferred)

• 1 tbsp silk chili from Burlap & Barrel

• S & P to taste

How to Make It:

1. In a food processor, combine chipotles in adobo, garlic, lime juice, EVOO, and s & p. Start with 2 tbsps lime juice and adjust to taste. Process until smooth.

2. In a container, marinate the shrimp in chipotle-lime mixture for 15 - 30 minutes in the refrigerator

3. While the shrimp marinates, combine corn, fresno pepper, and shallot in a skillet with EVOO and s & p. Cook on medium-high heat until the corn is charred, about 10-15 minutes.

4. Now’s the time to make the slaw if you want! In a medium mixing bowl, combine cabbage, carrot, sour cream, cumin, lime juice, vinegar, and silk chili. Mix thoroughly. Add s & p and adjust chili and cumin to personal taste. Set aside in the fridge until it’s time to eat.

5. Preheat the grill to about 500° before skewering shrimp on grill safe (metal) skewers, about 8 shrimp per

6. Place shrimp on grill and baste with marinade mixture. Close lid and cook for 3-4 minutes

7. Flip skewers and baste again. Close the lid and cook for 3-4 minutes

8. Remove from heat. Grill tortillas now if desired

9. Take shrimp off skewers. Serve with charred corn, taco sauce, feta, and chili-lime slaw.