Chipotle-Lime Shrimp & Veggie Tacos

Chipotle-Lime Shrimp & Veggie Tacos

INGREDIENTS

Marinade:

  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • 3 tbsp fresh lime juice
  • 2 tsp lime zest
  • 2 tbsp white vinegar
  • 3/4 tsp chili powder
  • 3/4 tsp ground cumin
  • 1 tsp Old Bay seasoning
  • 2 tsp honey or agave nectar
  • 1/2 tsp ground black pepper
  • 24 oz peeled, deveined shrimp (tail off)

Taco Sauce:

  • 8 oz sour cream
  • 2 tbsp fresh lime juice
  • 1 tsp lime zest
  • 1/4 tsp chili powder
  • 1/4 tsp cumin
  • 1/2 tsp Old Bay seasoning
  • Small pinch chipotle chili powder
  • ground black pepper, to taste

Tacos:

  • 15 soft corn tortillas, taco size
  • 1 cup cherry tomatoes, diced
  • 1 cup cilantro, chopped
  • 2 avocados, diced
  • 1 cup fresh or frozen corn
  • 2 cups cabbage, shredded
  • 1/2 cup red onion, diced

INSTRUCTIONS

  1. Mix marinade ingredients in sealed plastic bag. Allow to marinate refrigerated 1-2 hours.
  2. Place sour cream in medium mixing bowl. Mix in lime juice, zest, chili powder, cumin, Old Bay, chipotle powder and black pepper. Set aside.
  3. Place 1 tablespoon olive oil in hot sauté pan. Remove shrimp from marinade and sauté for 5 minutes until firm. Transfer to another plate and cover with foil. Set aside.
  4. Heat tortillas in warm oven or a different sauté pan. Spread 1 teaspoon taco sauce on each corn tortilla. Add 1-2 tablespoons shredded cabbage followed by shrimp. Top with other desired toppings. Serve.

AGELESS TRANSFORMATIONS NUTRITION PLAN COMPLIANT

WHOLE FOOD PLAN
ANTI-INFLAMMAGING PLAN
FAT LOSS BOOSTER