Good night. That’s a mouthful. More importantly, it’s a delicious mouthful. I’m really digging all things that can be eaten with your hands lately. First it was the lettuce wraps, then the chicken shawarma and now these. I knew right away that these would definitely be on my must make list. First of all, I’m always looking for a new shrimp recipe and secondly finding a recipe that highlights chipotles in adobo is a must try. If you haven’t heard of chipotles in adobo, allow me to introduce you. They are smoked jalapenos that are in a thick sauce of tomato, paprika, garlic, vinegar and other spices. At first glance, a small can of chipotle in adobo for 2 dollars at the grocery store may seem a little pricey. Think again! They pack about 9 jalapenos in one can and they are loaded with flavor. I’ve never used more than 2 in a recipe. Which means that 2 dollars stretch over 4 or 5 meals. Just store them in an airtight container in the fridge, they will last for a while. They are pretty spicy so use caution when adding them. 
Don’t worry though, it’s a good burn.
We were really overwhelmed at how great these turned out. They were refreshing and the crunch from the shredded cabbage was just perfect. They come in at 350 calories for 2 tacos, so my waistline and my taste-buds were both happy. (wheee!)
Enjoy!
Spicy Citrus Shrimp Tacos with Southwestern Cream Sauce
Barely adapted from: Prevention RD and Pink Parsley
juice of 1 orange (and 1 teaspoon of the orange zest)
juice of 1 lemon (and 1 teaspoon of the lemon zest)
juice of 1 lime
2 chipotle chile sen adobo
1 tsp adobo liquid
2 Tbsp canola or olive oil
1 tsp honey
1 tsp ground cumin
1 tsp chili powder
1 jalapeno, ribs and seeds removed, roughly chopped
3 cloves garlic
2 tablespoons chopped cilantro
salt and pepper
1 lb shrimp, peeled and deveined
1 cup cabbage, shredded ( SO GOOD!)
1 tomato, chopped
8 small (6-inch) corn or flour tortillas
1/2 lime, cut into wedges or slices
Southwest Cream Sauce
1/2 cup fat-free Greek yogurt (or sour cream)
1 garlic clove, minced
1 tsp chili powder
1/2 tsp cumin
1/4 tsp cayenne pepper* (Start with an 1/8 tsp if you are super sensitive to heat)
1/4 tsp salt
juice of 1 lime
2 Tbsp fresh cilantro, chopped
Directions:
Prepare grill or Preheat Broiler
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 30.
Meanwhile, whisk together all the ingredients for the southwest cream sauce.
Thread the shrimp onto skewers, and grill 1-3 minutes per side, until opaque and cooked through. Use the grill to heat the tortillas as well. If you don’t have access to a grill, broil shrimp 1-2 minutes per side, turning skewers as soon as shrimp turn pink.
Remove tails from shrimp, and divide among tortillas. Top with shredded cabbage, chopped tomato and cream sauce, with lime wedges. Serves 4 (2 tacos, each with 2 ounces of shrimp and 1 Tbsp cream sauce).
Nutrition Information (per serving): 347 calories; 10.5 g. fat; 150 mg. cholesterol; 502 mg. sodium; 36.3 g. carbohydrate; 4 g. fiber; 30.3 g. protein
Hallelujah! I made it through my first week of classes and survived. This week I am making a few old favorites and trying some new dishes (as usual). I didn’t get to make my beloved Chicken Shawarma last week because my store was out of the low-calorie flax-seed pita that we use to make it. So that will definitely be rolling over to this week. I can’t wait to see what this week brings!
