Making tortillas is hard. My mom told me that once many years ago. She can make pretty much anything, but these were her nemesis. I should have taken that into consideration when I decided to try and make my own. You see, I buy these corn and whole wheat blend tortillas at the grocery store and they ain’t cheap! Over $2 for 8 tortillas. That’s highway robbery, friends. So, I decided to see if I could make them myself alongside these yummy shrimp tacos.
When I originally planned this meal, I thought I had already made (and blogged) these tacos, so the post was actually going to be the tortillas. Good thing I was wrong, and I haven’t posted these babies before, because the intended post didn’t work out as planned! I’m not sure if it was the shrimp, the sauce, the garden jalapeno, but these definitely had a super spicy kick to them. I’m 99.9999% sure it was primarily the jalapeno. I ate my tacos first, so I was aware of the kick, and I have to admit that I got a leeetle bit of enjoyment out of watching J eat his. He likes spicy food just as much as I do, but it was even getting to him. I think he put a lot of jalapeno slices on his. Oops!
Taste your sauce when you make it and adjust it by adding more chipotle or more Greek yogurt if you need to tone it down a bit. I don’t think you will need to, though, just be careful with the jalapenos!
For the Shrimp
- 3 Tbsp flour (I use white whole wheat flour)
- 2 tsp chipotle chili powder
- Salt and pepper, to taste
- 1 lb peeled and deveined shrimp, tails removed
- 1 Tbsp unsalted butter
For the Chipotle-Lime Sauce
- 1 cup fat-free greek yogurt
- 2 chipotle peppers from a can of chipotles in adobo (or just use 3-4 Tbsp of crushed chipotles in adobo instead of the peppers and sauce)
- 3 Tbsp adobo sauce from a can of chipotles in adobo
- 1 tsp lime juice
For the tacos
- 1 ripe avocado, sliced
- 1 Jalapeno, sliced (remove the seeds if you like your food less spicy)
- 4-6 tortillas
Preparation
- In a medium bowl, stir together the flour, chili powder, salt and pepper.
- Add the (patted dry) shrimp and stir or toss to combine.
- Heat a large skillet over medium heat, add the butter and melt. Add the shrimp and cook fora couple of minutes, allowing the bottom to get crispy, then stir and cook another minute or two until cooked through.
- Meanwhile, combine the yogurt, chipotles and sauce, and lime juice in a blender or food processor and blend until smooth.
- To assemble, warm your tortillas and top with shrimp, sauce, a few avocado slices and a few jalapeno slices. It’ll be a nice spicy kick in the mouth!
I do love me some taco Tuesday!
This looks like something the husband would ADORE. I could consider making it for him I guess. And then eat froot loops myself (shellfish allergy and aversion)
OR you could make shrimp for him and chicken for you 🙂 Same seasoning just use bite sized pieces of chicken breast instead of shrimp. Yessss….do THAT! 🙂