Ingredients
🍤 For the shrimp filling:
2 Tbsp butter
⅓ white onion, finely chopped
2 garlic cloves, finely minced
2 Roma tomatoes, diced
1 jalapeño, diced
1½ pounds raw shrimp, peeled, deveined, and cut into small pieces
Salt, to taste
Black pepper, to taste
Paprika, to taste
Chicken bouillon powder, to taste
2 tsp of chipotle adobo
🌮 For assembling the taco:
Corn or flour tortillas
Shredded mozzarella cheese
For the creamy chipotle sauce:
⅓ Cup Mexican crema or sour cream
2–3 canned chipotle peppers in adobo
2 Tbsp mayonnaise
Pinch of salt
Juice of ½ lemon
Instructions
Cook the shrimp filling:
Heat a large skillet over medium heat and add the butter.
Add the chopped onion and minced garlic. Sauté for a few seconds until fragrant.
Add the diced Roma tomatoes and jalapeño. Mix well and cook for about 2 minutes.
Add the chopped shrimp and season with salt, black pepper, paprika, chicken bouillon, Spanglish Asadero All Purpose seasoning, and chipotle adobo.
Mix well to combine all ingredients.
Cook for about 5–6 minutes, or until the shrimp turn pink and are fully cooked.
Remove from heat and set aside.
Assemble the tacos:
Heat skillet over medium heat.
Place tortillas on the skillet.
Add a layer of shredded mozzarella cheese.
Add some of the shrimp filling on top.
Add a little more cheese over the shrimp.
Fold the tortilla in half and cook until golden and crispy on both sides and the cheese is melted.
Making the creamy chipotle sauce:
Add the crema, chipotle peppers, mayonnaise, salt, and lemon juice to a blender.
Blend until smooth and creamy.
Taste and adjust salt if needed.
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