If you love spicy food, these Chipotle Shrimp Tacos with Habanero Cream Sauce are a must have. They are also a quick an easy meal to prepare.
Ingredients for Chipotle Shrimp Tacos
- 6 – 8 Corn Tortillas
- 1 lb of 26/30 Shrimp (peeled, deveined and with no tails)
- 2 Tablespoons of Olive Oil
- 4 oz of La Costena Adobo Chipotle Peppers
- 1/2 Cup of Chopped Purple Onion
- 1/2 Cup Chopped Cilantro
- Kosher Salt
- Black Pepper
- 1 Lime
Ingredients for Habanero Creme Sauce
- 1/2 Cup of Heavy Cream
- 1/2 Cup of Milk
- 4 – 6 Habanero Peppers (depending on the level of spice you can handle)
- Salt and Pepper to taste
- 1 Clove of Fresh Garlic
Directions
In a medium bowl squeeze your lime, add the 4 oz of Chipotle Peppers, salt, pepper and whisk together. Once the Chipotle sauce is completely dissolved, add your shrimp. Make sure to mix it well so the sauce covers the shrimp completely. Let it sit for 10 – 15 minutes in the fridge. Meanwhile, let’s get started on making the Habanero Cream Sauce.
Throw all the ingredients for your Habanero Cream Sauce into the blender and blend for 3 to 5 minutes. You want the sauce to be creamy. If you are lactose intolerant, you may substitute regular milk with almond milk or any non dairy product. It might change the consistency, but it will still be tasty and spicy to say the least.
Heat up 2 tablespoons of vegetable oil in a large non stick skillet over medium high heat. Add the shrimp with the sauce on the skillet. Keep in mind that shrimp cooks very fast, therefore you should only cook each side for about 3 to 5 minutes. While your shrimp is cooking, heat up your tortillas. Remove the shrimp from the skillet and begin assembling your tacos. Place three to four shrimp on the tortilla and garnish with fresh cilantro, onion and drizzle your Habanero Cream Sauce on top.
WARNING: This is a very spicy recipe! 🔥🔥🔥
Rosa Chalekian 