Leafing through the September issue of Ladies Home Journal, I spied an article on a mix and match recipe for tortillas. Given our enthusiasm for all things Mexican, I decided to try a filling of chipotle shrimp on flour tortillas with a chipotle crema and shredded red cabbage. You could use corn tortillas or even turn these into quesadillas.
1 tsp canola oil
1 garlic clove, minced
3/4 lb medium shrimp, peeled, deveined, and cut in half
2 tsp finely chopped chipotle in adobo
2 tsp ground cumin
1/2 tsp kosher salt
Heat 1 tsp canola oil in a large nonstick skillet over medium heat. Add the minced garlic and shrimp and cook until just pink, about 3 minutes. Remove from heat and stir in the chopped chipotle in adobo, ground cumin, and salt.
1/2 cup crema
1 1/2 tsp adobo sauce from the chipotle in adobo
cumin to taste
Whisk ingredients together until smooth.
shredded red cabbage
pickled red onions
To serve 2:
Warm 4 small flour tortillas. Fill each with 1/4 of the shrimp, drizzle with chipotle crema, and top with the shredded red cabbage (or other toppings).
The hardest thing about this dish was peeling and cleaning the shrimp (my supermarket no longer does this). We loved the flavor of the chipotle crema, which reinforced the chiptotles in the shrimp. The shredded red cabbage added just the right amount of crunch. Served with some black beans and fresh corn, this dinner sings, "Ole!" Sometimes really simple is simply delicious.