Use a little, use a lot… up to you! The Cheechako Taco blend has some lovely heat… chipotles & jalapeños along with some crushed red chilis (just to round things out).
Ingredients: (Makes 4 tacos)
12 shelled uncooked shrimp, thawed, rinsed & drained.
Twisted Gourmet Cheechako Taco* blend: about 2 tsp (adjust to taste)
1 lime (cut in half)
Safflower oil (or other neutral oil): 1 Tbsp
4 Soft small tortillas, flour or corn as you prefer.
1/2 cup sour cream (plain yogurt also works well)
1 ripe avocado, halved & pitted
Pinch of salt
Shrimp: In a bowl, sprinkle thawed, rinsed & drained shrimp with Cheechako Taco seasoning blend. Add juice of 1/2 lime and vegetable oil. Stir and allow to sit for about 15 minutes (If marinating longer, store in the fridge).
Either turn oven broiler on high or turn on outdoor grill. If using broiler, line a baking sheet with parchment or foil. Place shrimp on pan and place about 6″ beneath broiler burner. Cook 6 minutes, turning after 3 (keep an eye on them; they should be cooked through but not overcooked). If using outdoor grill, thread shrimp onto two skewers and baste with oil before placing on the grill. Cook a few minutes on each side, taking care not to overcook.
Crema: Scoop flesh from avocado and put in a food processor. Add the sour cream and juice of the remaining lime half. Add a pinch of salt and blend until smooth. If it’s not thin enough, add a bit of sour cream.
Tortillas:Brush tortillas lightly with oil and place on oven rack beneath broiler, turning after a few minutes. Remove from oven when heated through and bubbled slightly.
Serve shrimp in warm tortillas with chopped cabbage slaw, chopped tomatoes and the avocado crema. Serve with a nice salsa and an ice cold beer… perfect!
*Try with Southern Gentlemen if you don’t like heat! My daughter doesn’t eat seafood, so I also made this recipe using thinly sliced beef, pan fried after marinating… also delicious!