Shrimp Soft Tacos with Creamy Adobo Sauce
Servings 4
Equipment
- Small Saucepan
- Large skillet
Ingredients
Creamy Adobo Sauce:
- ⅓ cup of sour cream
- 3-4 tsp adobo sauce just the sauce
- Juice from 1 lime
- Sea salt to taste
Shrimp Tacos:
- 1 (14-oz) can of black beans, drained & rinsed
- 1 tbsp butter or olive oil
- 36 shrimp tail removed & deveined (4 per taco)
- Sea salt and freshly cracked pepper to taste
- Dash of cumin to taste
- Dash of oregano to taste
- Dash of paprika to taste
- Dash of chili powder to taste
- Dash of garlic powder to taste
Serving:
- Flour tortillas warmed
- Green cabbage shredded
- Avocado diced
- Grape tomatoes sliced
- Green onions sliced
- Fresh cilantro chopped
- Cotija cheese crumbled
- Lime wedges
- Salsa
- Hot sauce
Instructions
- Prepare the creamy adobo sauce by combining the sour cream, lime juice, and adobo sauce in a small bowl and whisking until creamy and smooth. Season with sea salt, to taste. Set aside to allow flavors some time to mingle.
- Heat the black beans in a small saucepan over medium-low heat, then season with sea salt, freshly cracked pepper, garlic powder, and cumin to taste, until warm.
- Cook the shrimp by heating the butter or olive oil in a large skillet over medium-high heat.
- Add the shrimp and season with sea salt, freshly cracked pepper, cumin, oregano, paprika, chili powder, and garlic powder, to taste. Side Note: I didn't measure the seasoning; I just sprinkled a little bit of each onto the shrimp.
- Cook for 2-3 minutes, then flip the shrimp and continue cooking for 1-2 minutes. Remove from heat.
- Heat the tortillas by placing them on a gas flame for a few seconds on each side, or put them in a cloth dishrag in the microwave and cook for 30 seconds or until warm and pliable.
- Prepare the tacos by layering the tortilla with black beans, green cabbage, creamy adobo sauce, cooked shrimp, avocado, tomatoes, green onions, cilantro, and cotija cheese.
- Serve immediately. Enjoy!