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Here we are: another Lenten season has arrived. Some people are really good about planning for Lent: making sure they have special Friday lunches and dinners in place and stockpiling the fridge. Me? Not so much. I’m a little more “hm, why are there fish and chips on this menu?” than that. Growing up, we’d usually remember to go meatless JUST as we were preparing for dinner- leaving us with lots of tuna sandwiches and beans with tortillas.
In an effort to avoid those last minute meals, La Morena reached out to me about creating an easy and quick recipe that’s packed full of authentic and traditional flavor. And as a bonus? These Creamy Chipotle Shrimp Tacos are perfect for those last-minute Friday dinners.
In order to make these tacos, you’ll need to pick up some La Morena Chipotle Peppers in Adobo Sauce. (You can’t really miss the pretty lady right on the front of the can.)
The 7 oz can pictured is plenty for this recipe- and you’ll still have some chipotle peppers AND sauce left over to work into the next morning’s breakfast!
- 1/2 yellow onion, chopped
- 2 tablespoons olive oil
- 1 pound raw shrimp, de-veined and peeled
- salt and pepper
- 1/2 cup sour cream
- 1 can La Morena Chipotle Peppers in Adobo Sauce
- 1 clove garlic
- juice of one lime
- 8 corn tortillas
- toppings: cabbage, cilantro, cotija cheese
- Wash and pat dry your shrimp, season lightly with salt and pepper. Set aside.
- Create your cream sauce by blending together one chipotle pepper, sour cream, lime juice and garlic in a blender or food processor until fully combined and smooth.
- Add olive oil and chopped onions to a skillet over medium heat. Cook until the onions are tender, about 4 to 5 minutes.
- Add shrimp to the skillet. Stir every 30 seconds or so until shrimp is cooked. (You can tell when they don't appear see-through and turn pink!)
- Pour sauce over the shrimp and toss together until sauce is heated and is coating each piece.
- Serve in warm tortillas and top with cabbage, cilantro and cotija cheese.
- For a milder filling: use half of a chipotle pepper- or even the adobo sauce itself (one and a half tablespoons should do it)!
I love using sour cream and lime in this recipe because their tang blends so well with the heat of the chipotle pepper. If you’re looking for something a bit healthier, you can absolutely substitute greek yogurt in the sauce!
Do you have any easy recipes for Lent? I seriously need to add some easy meals over here to help offset my Friday panic!
(Psst- our last collaboration with La Morena- a Chipotle Rice Bowl– is also an easy and simple (and Lent approved!) meal!)