Cilantro. This little herb puzzles me so. Some people cannot get enough of the stuff. I however, think it tastes like Irish Spring. (If you’re wondering how I know what Irish Spring tastes like, I may or may not have had a few “A Christmas Story” situations in my childhood.) If there’s even the slightest hint of it sprinkled on my food it’s all I can taste. For years I thought I was crazy because I really like most foods. But one day, I stumbled upon this article in the New York Times which totally explains my abhorrence for the little plant.
Apparently, the hatred can be attributed to either genetics, common aldehydes in cilantro and lye (soap), and our evolutionary development of sense and taste, blah… blah… blah…What I really took away from this was Julia Child hated cilantro (and arugula; same as me!). So if it’s not good enough for Julia, I’ll follow suit.
But because I know most of you probably love cilantro, I went ahead and put it in this recipe! You’re welcome! It really does add nice color, I’ll admit. If you’re an anti-cilantro-ite, you can omit this part.
These little Chipotle Street Shrimp Tacos are absolutely delicious! I went with corn tortillas here because they’re more authentic when it comes to street tacos, but if you love flour you can certainly substitute them.
- 1 cup Mexican Crema or plain yogurt (not Greek)
- 1 clove garlic
- 3 chipotles in adobo sauce
- Juice from ½ a lime
- ½ teaspoon salt
- 32 large shrimp, peeled and deveined
- 8 corn tortillas
- Chili powder
- Pickled red onions, store bought or here's a great tutorial on making your own (http://sharedappetite.com/recipes/easy-pickled-onions/)
- Shredded cabbage and carrots (bag of coleslaw will do)
- Queso fresco, crumbled
- Cilantro, optional
- Combine Mexican crema or plain yogurt, chipotles in adobo sauce, garlic clove, lime juice and salt in a food processor. Pulse until smooth. Add more salt or chipotles to taste.
- Spray a large non-stick skillet with pam and heat over medium-low heat. Add your shrimp and sprinkle chili powder on them. You just want a slight dusting. Turn shrimp over and sprinkle with chili powder again. Your shrimp will only take about a minute on each side. Be sure you don't over cook!
- Heat your tortillas in the microwave or on the stove top in a skillet.
- To assemble the tacos, place about ¼ cup shredded cabbage/carrots, then a few pickled red onions, and 4 shrimp on the tortillas. Sprinkle a little bit of queso fresco and cilantro, then finally drizzle with chipotle sauce.