Shrimp Tacos With Adobo Sauce

Serving 2 people

45 min


  • adobo sauce 5 teaspoons Adobo Sauce (from a can of chipotle peppers in adobo sauce; 11 ounce can)
  • chili powder ½ teaspoon Chili Powder
  • cilantro 3 tablespoons chopped Cilantro
  • corn tortillas 4 Corn Tortillas
  • garlic powder ¼ teaspoon Garlic Powder
  • green cabbage 1 cup shredded Green Cabbage
  • ground cumin ¼ teaspoon Ground Cumin
  • ground pepper ¼ teaspoon Ground Black Pepper
  • lime 1/2 of a whole Lime
  • olive oil 1 whole Lime
  • purple cabbage 1 1/2 tablespoons Olive Oil
  • raw shrimp 1 cup shredded Purple Cabbage
  • red onion 12 large raw Shrimp, Deveined and Shelled
  • salt 3 tablespoons chopped Red Onion
  • sea salt 2 dashes Salt
  • sour cream 3 dashes Sea Salt
  • ¼ cup Sour Cream
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How to make it

  1. Chop the cilantro, and thinly slice the green and purple cabbage. Chop the onion and set the veggies and cilantro aside.In a small bowl add the adobo sauce from the can of chipotle peppers, sour cream, lime juice, and salt.
  2. Mix and set aside.
  3. Put the shrimp in a medium size bowl and add the chili powder, garlic powder, pepper, cumin, and salt.
  4. Mix together so that the shrimp is coated with the spices.In a medium size skillet add the olive oil. Then add the shrimp. Turn the shrimp as they cook until each side is lightly browned (about 6 minutes). Reserve the olive oil in the pan, and remove the shrimp on to a cutting board or plate.
  5. Cut the shrimp in half and put them in a bowl. Then add the remaining olive oil from the pan in with the pieces of shrimp and mix together.Warm the corn tortillas in the microwave for about 10 to 12 seconds.Then top with the shrimp, onion, cilantro, and the green and purple cabbage.
  6. Drizzle the adobo sauce on top.
  7. Serve while the tortilla is still warm, and with a quarter piece of lime.