Shrimp And Veggie Tacos With Chipotle
Serves: 6
Meagan Lindgren
1 January 1970
Based on User reviews:
56
Spice
43
Sweetness
46
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tsps
Kosher Salt1 cup
Light Mayonnaise1 tbsps
Extra-Virgin Olive Oil2 cups
Red Cabbage (thinly sliced)Directions:
1
In a bowl, whisk together lime juice, 2 teaspoons salt and freshly ground black pepper; toss with shrimp and let rest, 15 minutes
2
In a blender or food processor, blend mayonnaise, garlic and chile until smooth; season with salt and pepper
3
In a large skillet over medium-high heat, heat oil; cook shrimp, flipping once, until opaque, 2 minutes per side
4
Transfer to a platter and cover with foil; add zucchini to pan and cook, tossing frequently, until golden, 5 minutes
5
Fill each tortilla with zucchini, cabbage and 1 tablespoon aioli
6
Top with shrimp
7
In a bowl, whisk together lime juice, 2 teaspoons salt and freshly ground black pepper; toss with shrimp and let rest, 15 minutes
8
In a blender or food processor, blend mayonnaise, garlic and chile until smooth; season with salt and pepper
9
In a large skillet over medium-high heat, heat oil; cook shrimp, flipping once, until opaque, 2 minutes per side
10
Transfer to a platter and cover with foil; add zucchini to pan and cook, tossing frequently, until golden, 5 minutes
11
Fill each tortilla with zucchini, cabbage and 1 tablespoon aioli
12
Top with shrimp