Shrimp Tacos with Chipotle Adobo Sauce (photos)

Shrimp Tacos

We keep IQF shrimp in the freezer to use for day to day cooking.



Today, that was shrimp tacos. We intended to make 4 tacos, so we took out 16 (large – maybe 14 count) shrimp to use. They thaw easily under cool water.



Peeled



And seasoned with maybe two teaspoons of Lawry’s Garlic Salt and 2 teaspoons of Slap Ya Momma.



Then set aside for an hour or so to let the spices do their stuff.



The wife made slaw by thin slicing cabbage and adding 1 Tablespoon mayonnaise, 1 Tablespoon lime juice, 1 Tablespoon olive oil, dash of salt and 1/4 teaspoon dried cilantro. The slaw was set aside for an hour before use.



And sliced some radishes



The wife made chipotle adobo sauce with 1 Tablespoon mayonnaise, 2 Tablespoons sour cream, 2 teaspoons (to taste) chipotle adobo peppers, 1 teaspoon lime juice and 1/2 teaspoon sugar.





The shrimp were quickly cooked in a Tablespoon of oil.



Flour tortillas were quickly heated



And the tacos assembled







Good lunch



Thanks for looking. God Bless You.