These Shrimp Tacos are adapted from Epcot Food and Wine Festival Cookbook. I took a shortcut and used some frozen butterfly shrimp. I didn't want to take the time to peel, devein and fry fresh shrimp. I know it is easy to cook shrimp, but I was looking for a quick weekend lunch.
These shrimp tacos pack a punch from a spicy chipotle mayonnaise. It you are sensitive to heat, I suggest reducing the chipotle. These were delicious! We loved all the difference flavors and textures in these tacos. Using the frozen shrimp made for a quick and easy meal!
Ingredients
- 1 (20-oz) package frozen butterfly shrimp
- 2/3 cup mayonnaise
- 1 (7.5-oz) can chipotle peppers in adobo sauce, pureed
- 10 flour tortillas
- 3 cups shredded red cabbage
- 3/4 cup salsa verde (Frontera Grill)
- 1/2 cup cotija cheese (or feta)
Instructions
- Mix mayonnaise and pureed chipotle peppers in a medium bowl until smooth. Cover and refrigerate.
- Cook shrimp according to package directions. Remove tails. Set aside.
- To serve: Spread 1 tablespoon of chipotle mayonnaise on flour tortilla and place 3 or 4 shrimp down middle. Top with small handful of cabbage, cotija cheese and a drizzle of salsa verde.
