Shrimp Tacos with a Creamy Chipotle Sauce

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I really don’t know what is wrong with me, I haven’t uploaded a Mexican recipe in about a week. Maybe even 2 weeks. It’s okay – I am seeking help for it and I will be back to my normal self too.

I think I might just need to clean this up again. I LOVE Mexican food. It is so good. I mean, what isn’t to like – spicy, full of flavour and very easy to make healthy too.

If you follow me on the Facebook page, then you would have seen the other day that I bought some chillies that I wanted to try in some new recipes. I put the dried chipotle into some Mexican burgers I did the other night (recipe coming soon), but I still had the chipotle en adobo that I wanted to use.

I love creamy chipotle dressing, and I would happily fill a sandwich with it. But, as it is normally made with mayonnaise and sour cream, that just isn’t going to happen. So, I thought I would make a healthier version and use it as the sauce for some shrimp tacos I have been means to make for age.

 

 

I made quite a bit of the sauce, so it either means we are going to be having Mexican for the next couple of days (nothing would make me happier), or I shall be putting it on everything (that would make me pretty happy too).

 

Ingredients – Serves 2:

– 4 small wholewheat tortillas

– 16 large shrimp/prawns

– 1 avocado, diced

– Half a head of a small red cabbage

– Half a red onion

– A handful of fresh coriander/cilantro

– 4 heaped tbsp Total Greek Yoghurt

– 2 chipotle en adobo (if you can’t find these, then rehydrate some dried chipotle or use some chilli sauce – but you should really try and find some chipotle en adobe, because it is so good)

– 2 garlic cloves

– Half a tsp ground cumin

 

1) If you have a food processor with a grater attachment, grate the red cabbage, red onion and coriander/cilantro together. If you don’t, then use a box grater or finely chop. Put in a bowl together and set aside.

2) Clean the food processor out (you do need a food processor for this part), and add the yoghurt, chipotle en adobo, garlic and cumin and blend until smooth and put aside.

3) Heat a little oil in a pan and add the shrimp and cook for 2-3 minutes (depending on if they are raw or not)

4) Start to construct your taco by putting the cabbage mixture in first, the topping with the shrimp, then drizzle over some of the chipotle sauce and top the chunks of avocado.

 

 

Nutritional Information – per person:

Calories: 497

Fat: 17.5

Carbs: 54.5

Protein: 32

Fibre: 13.5

 

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Comments

  1. Natasha B says

    I really like the addition of the red cabbage, really different.
    I have said it before, but it needs to be said again. Book please!!!!!

  2. Jessica says

    This would be really good on shredded chicken too. Thanks for all the recipes, I am new to your site but I have made 5 already.

    • Dannii says

      I had the sauce the next day on some salmon and my husband had it on some tuna. I definitely think it would work with chicken too.
      I am glad you like so many of the recipes.

  3. Willow says

    I was waiting for you to upload a new Mexican recipe – I have made all the ones you have up so far. This will be tomorrow’s dinner.

  4. Angela says

    Oh wow! This sounds and looks exactly like the Subway Chipotle sauce. I have to make it right now, as I am obsessed with that stuff. At least I was until I saw the calorie content.

    I love the way you write too – you definitely have a book in you ;)

    • Dannii says

      It is very much like Subway’s sauce – but much less salty. Which is a bonus for me.

      Thank you. There is a book in me, slowly coming out :)

  5. Maddy says

    Your Mexican recipes are my favourite. I agree, it is the best food, but restaurants pile on the oil.
    Can’t wait to try this.