Taco Tuesday: Spicy Shrimp Tacos with Southwest Cream Sauce

Happy Hump Day everyone!! It's raining like crazy here in Central Texas (we may have even had a tornado touch down!) and it's a dark, gloomy day outside but we are  halfway through the week and that is something to smile about wouldn't you say???

Back in October I made a version of these tacos, but  after seeing Jessy post the original version I decided I needed to try them without any modifications. The marinade was wonderful and while the citrus doesn't really shine, the spiciness was right up my alley. I gobbled down more tacos than I care to admit and was sad to see it all gone. I am so glad that I tried one of the originals that I concocted mine from - it is delicious!! And now I have another great shrimp taco recipe!!

Spicy Shrimp Tacos with Southwest Cream Sauce

Slightly modified from Gourmet Day to Day, Originally from Pink Parsley

Ingredients

• Juice of 1 lemon (and 1 teaspoon of the lemon zest)
• Juice of 1 lime
• 2 chipotle chiles in adobo sauce
• 1 tsp adobo sauce
• 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, tail-off, peeled and deveined
• 1 cup shredded lettuce
• 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 light sour cream
• 1 garlic clove, minced
• 2 tsp chili powder
• 1 tsp cumin
• 1/4 tsp cayenne pepper
• 1/4 tsp salt
• Juice of 1 lime
• 2 Tbsp fresh cilantro, chopped

Preparation 

1. Preheat Broiler and line a large baking sheet with foil (or spray with cooking spray.)
2. 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.
3. Meanwhile, whisk together all the ingredients for the southwest cream sauce.
4. Remove shrimp from marinade and spread onto the baking sheet in a single layer and cook 2-4 minutes, until opaque and cooked through.
5. Heat tortillas and top with shrimp, shredded lettuce, chopped tomato and cream sauce, with lime wedges.