Shrimp Tacos with Chipotle Cream

25m

4 cups
water
1/2 cup
rice vinegar
1 tbsp
salt
1 tsp
whole peppercorns
1 tsp
chili flakes
3/4 lb
shrimp, peeled and deveined
1/2 cup
plain yogurt
1 tsp
finely chopped chipotle pepper in adobo sauce
Juice
1/2 lemon
8 6-inch
flour tortillas
1-2 cups
shredded cabbage
1 avocado
sliced
1/4 cup
cilantro, chopped
  1. In a large sauce pan with a tight fitting lid, bring water, vinegar,salt, peppercorns, and chili to a boil, uncovered, for 5 minutes.

  2. Add shrimp and boil for 1-2 minutes, cover, remove from heat, and allow to stand for 8-10 minutes, until shrimp have turned pink. Strain shrimp and set aside to cool.

  3. To make the chipotle cream, whisk together yogurt, chipotle pepper, lemon juice, and a pinch of salt in a small bowl. Set aside.

  4. Heat tortillas in a dry skillet over high heat, flipping every 15-30 seconds, allowing them to brown a bit on each side.

  5. To assemble the tacos, fill each tortilla with an even amount of cabbage, 2-3 pieces of shrimp, 1-2 slices of avocado, a sprinkle of cilantro, and a heaping spoonful of chipotle cream.

I WANT MY OWN COOKING SHOW!

FoodyTV's talent scouts are looking for the next incredible culinary talent. Is that you?