Sautéed Shrimp Tacos Recipe

Marinate shrimp

Pat shrimp dry with paper towels. In a medium bowl combine 1 tbs olive oil, 1 tbs fresh lime juice, 1 tsp minced garlic, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/4 tsp ground cumin, 1/2 tsp salt and 1/4 tsp black pepper. Add shrimp and toss to coat. Let marinate 10–15 minutes at room temperature (no more than 30 minutes).

Sauté shrimp

Heat 1 tbs vegetable (or neutral) oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer (work in two batches if necessary). Cook without moving 1–1.5 minutes, then flip and cook 1–1.5 minutes more until opaque and just cooked through. Remove shrimp to a plate. Total cook time per batch ~2–3 minutes. Keep warm.

Cook rice

Rinse 1 cup long-grain white rice under cold water until water runs mostly clear. In a small saucepan combine rinsed rice, 2 cups water, 1/4 tsp salt and 1 tbs butter. Bring to a boil over medium-high heat, then reduce to low, cover and simmer 15 minutes until water is absorbed.

Fluff and shred

Remove rice from heat and let sit covered 5 minutes. Uncover and use a fork to fluff. To create a shredded/loose texture similar to 'shredded white rice' for tacos, run a fork through several times and gently press with the back of the fork to separate grains, or spread on a sheet pan to cool slightly so it doesn't clump. Keep warm until assembly.

In a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt or sour cream, 1 tsp minced chipotle peppers in adobo (adjust to taste), 1 tbs fresh lime juice, 1/2 tsp honey and 1/4 tsp salt until smooth. Taste and adjust seasoning or chipotle amount for desired heat. Refrigerate until ready to serve. If you prefer a thinner sauce, stir in 1–2 tbs water or milk to reach desired consistency.

Warm tortillas: Heat a dry skillet over medium-high heat. Warm tortillas one at a time 20–30 seconds per side until pliable and lightly browned, or brush both sides with a little melted butter and warm for 15–20 seconds per side for extra flavor. Wrap warmed tortillas in a clean towel to keep warm.

Prepare toppings: Thinly shred cabbage, slice avocado if using, and chop cilantro. Cut limes into wedges.

Assemble tacos: Place a warmed flour tortilla on a plate. Add about 1/4 cup of the cooked white rice, top with 3–4 sautéed shrimp (or enough to fit the tortilla), a small handful of shredded cabbage, a drizzle or dollop (about 1–2 tbs) of chipotle cream sauce, a few cilantro leaves and 1–2 slices of avocado if using.

Finish & serve: Squeeze a lime wedge over each taco. Serve immediately with extra chipotle sauce on the side.