Chipotle shrimp tacos

SERVES: 4 | TIME: 30 mins. | SKILL SET: Easy

INGRDIENTS:

• Shrimp (1 lb, approx. 24)
• 8 Softshell tortillas
• Radishes, chopped into matchsticks 
• 2 tablespoons of chopped Cilantro for garnish
• 1 lime for garnish, cut into 4 wedges
• 1 Avocado, diced
• Cojita cheese (or Mozzarella)

For the shrimp

• 2 tablespoons of olive oil
• 1 teaspoon Paprika
• 1 teaspoon Cayenne pepper
• 1 teaspoon Chipotle powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper

For the lime crema

• 1/2 cup of sour creme
• 1 tablespoon chopped Cilantro
• 2 cloves of garlic (finely chopped)
• Juice from half a lime
• 1 teaspoon salt 

DIRECTIONS: 

Thaw, peel and devein your shrimp. Season with salt and pepper. Set aside in the fridge.

Mix sour creme, cilantro, garlic, lime and salt to make your crema. Season according to taste. Set aside in the fridge. 

Mix Paprika, Cayenne, Chipotle power and Garlic powder. Toss shrimp in olive oil, then toss in seasoning until well coated. Bring a cast iron pan to medium heat. Add 1 tablespoon olive oil. When pan is hot, add shrimp. Cook for about 2-3 minutes on either side until done. Be careful not to overcook. 

Warm tortillas in the microwave or oven, and begin to build you taco. Tortilla, shrimp, cheese, radishes, avocado, crema, cilantro and a squirt of lime.

Serves 2 tacos per person, approx. 3 shrimp per taco.