Summer may be winding down, but we aren’t quite into cold-weather soup and stew season yet. Keep it hot with this great recipe for Chipotle Shrimp Tacos with zesty lime crema sauce. Not a huge fan of spicy foods? Consider only using 1 chipotle instead of 2 – a little bit goes a long way with those peppers!

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Chipotle Shrimp Tacos With Lime Crema Sauce

Ingredients
1 lb. peeled, deveined shrimp with tails removed
salt and pepper
2 tbsp. olive oil
2 chipotles in adobo sauce, minced +1 tbsp. of the adobo sauce
2 tbsp. fresh lime juice
2 cloves of garlic, thinly sliced
1/4 red onion, chopped
1/4 cup loosely chopped cilantro
1 1/2 cups of purple cabbage, shredded
1/2 avocado, cubed
4 corn or flour tortillas
1 lime, cut into wedges
For the Greek Yogurt Crema
3/4 cup of Chobani Non-Fat Plain Greek Yogurt
2 tbsp. fresh lime juice
2 cloves of garlic, minced
1/2 tsp. salt
1/4 tsp. pepper

Method

1. Rinse shrimp then lay out on a paper towel to pat dry. Season one side with salt and pepper.
2. Place shrimp in a large ziplock bag. Add olive oil, minced chipotles, 1 tbsp. adobo sauce, 2 tbsp. fresh lime juice, 2 cloves of minced garlic, and chopped red onion. Seal bag and shake well so that all ingredients are well blended. Place in the fridge and allow to marinate for at least 30 minutes, or all day (preferable).
3. Combine all crema ingredients. Whisk together and set aside, or cover and refrigerate if you are making in advance.
4. Remove the shrimp from the fridge and let sit out for 10 minutes. Heat a large skillet over medium/medium high heat. Pour entire contents of the zip lock bag with shrimp and marinade into the skillet. Cook, stirring occasionally, until the shrimp is cooked through. Add in the chopped cilantro, and cook for 1 more minute. Remove from heat.
5. Assemble your tacos by layering a tortilla, shredded cabbage, shrimp, some cubed avocado, a drizzle of the crema and serve with a wedge of lime!