Friday, August 26, 2011


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.

Serves 2
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
chopped scallions

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.


  1. What a gorgeous photo of those shrimps wow!~ I'm hooked for sure!

  2. I'm giggling over here because my supermarket no longer shells and deveins shrimp either. I spent about 40 minutes doing 2 pounds of shrimp yesterday. Oh well, it's worth it right? I love shrimp and these look terrific. Nice and spicy the way I like it.

  3. I have some shrimp in the freezer, and now this recipe is calling out to me!!

  4. I really love a good shrimp taco and these look wonderful--especially with the crisp, crunchy slaw.


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