Shrimp Tacos with Chipotle Lime Crema

Ingredients

For the Chipotle Lime Shrimp:

• 6 tablespoons fresh lime juice
• 1/4 cup extra virgin olive oil
• 1/4 cup honey
• 2 tablespoons minced chipotle in adobo*
• 2 cloves garlic minced
• Zest of 1 lime
• Salt and pepper
• 1 pound shrimp deveined, peeled, and tails removed

For the Chipotle Lime Crema:

• 1/2 cup sour cream
• 1 tablespoon minced chipotle in adobo*
• 1 tablespoon lime juice
• Zest of 1 lime
• 1 clove garlic minced

For the Tacos:

• 8 corn tortillas
• Shredded cabbage
• Sliced avocado
• Cilantro
• Queso fresco

Instructions

1. In a large ziplock bag, combine the lime juice, olive oil, honey, chipotle in adobo, garlic and lime zest. Season to taste with salt and pepper. Add the shrimp and marinate for about 20 minutes, squishing the bag every few minutes to make sure the shrimp are thoroughly covered in the marinade.6 tablespoons fresh lime juice,1/4 cup extra virgin olive oil,1/4 cup honey,2 tablespoons minced chipotle in adobo*,2 cloves garlic,Zest of 1 lime,Salt and pepper,1 pound shrimp
2. While the shrimp is marinating, make the crema by combining the sour cream, chipotle in adobo, lime juice, lime zest, and garlic. Mix well.1/2 cup sour cream,1 tablespoon minced chipotle in adobo*,1 tablespoon lime juice,Zest of 1 lime,1 clove garlic
3. When the shrimp is finished marinating, heat a large nonstick skillet over medium-high heat. Drain the shrimp and add it to the hot skillet. (You don’t want to overcrowd the skillet, so cook in 2 batches, if needed.)
4. Cook until the shrimp are no longer opaque on the bottom side, about 3-4 minutes.  Flip the shrimp over and cook the second side for about a minute. Remove the shrimp to a plate.
5. To assemble, top each of the tortillas with some of the shrimp, cabbage, avocado, cilantro, and queso fresco. Drizzle some of the cream on top of each taco and serve.8 corn tortillas,Shredded cabbage,Sliced avocado,Cilantro,Queso fresco