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Monday, April 4, 2016

Shrimp Taco Lettuce Wraps

Ever since I have returned from Mexico, I find myself craving that good Mexican food at least once a week.  It happens after you spend a week eating nothing but fresh homemade tortillas and an array of amazing main dishes.  This recipe could certainly be made in a tortilla if you prefer.  I decided to up our veggies by serving it in lettuce wraps.
    This dish is served with a wonderful combination of smoky chipotle beans,  some charred vegetables and a wonderful garlic cream sauce.  YUM!  I found this recipe on Hello Fresh, and changed it up just a tiny bit.

For the garlic-lime crema:
In a small bowl combine 1 oz. sour cream, 1/2 t. lime zest, a squeeze of lime, and a small garlic clove that has been minced.  Season with a little sprinkle of salt and pepper.

For the smoky chipotle beans:
Cook:  1/2 c. diced onion
            1 garlic clove
cook in a little oil in a skillet until the onion is softened.  Add
1 can or 2 c. pinto beans,
1/4 t.-1/2 t. chipotle powder,
and a sprinkle of salt and pepper.
 Keep warm.

For the shrimp:
Heat a 1/2 T. oil in a skillet
1 green pepper, sliced thin
1 c. thinly sliced onion
Cook for 6-7 minutes until charred.  Add:
10 0z. shrimp
1/2 t. chipotle powder
Cook for 2 minutes until the shrimp are opaque.
Squeeze a 1/2 of a lime over the shrimp.

to serve:
Place the shrimp, and beans in lettuce cups.  Serve a sprinkle of the garlic lime crema on top.
If desired:  top taco with another squeeze of lime and some sliced avocado.

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