Chipotle Shrimp Tacos with Lime Crema

Shrimp seared hard in chipotle adobo, piled on charred corn tortillas with lime crema, shredded cabbage and pickled onion.

Pickle the onions first. Fifteen minutes in lime and salt is enough, and they make the whole taco.

Ingredients

• 1½ lb large shrimp, peeled and deveined
• 2 tbsp chipotles in adobo, minced, plus 1 tbsp sauce
• 2 garlic cloves, grated
• 1 tsp ground cumin
• 2 tbsp neutral oil
• 12 corn tortillas
• 2 cups shredded green cabbage
• 1 red onion, thinly sliced
• 3 limes
• ½ cup Mexican crema or sour cream
• ½ cup cilantro

Method

1. Toss the onion with the juice of 1 lime and a big pinch of salt. Let it sit while you cook.
2. Stir the crema with the juice of 1 lime and a pinch of salt. Toss the shrimp with chipotle, adobo, garlic, cumin and salt.
3. Char the tortillas directly over a gas flame or in a dry skillet, about 20 seconds a side. Keep them wrapped in a towel.
4. Heat the oil in a large skillet over high. Sear the shrimp in one layer until pink and charred in spots, about 90 seconds a side.
5. Build: two tortillas, cabbage, shrimp, crema, pickled onion, cilantro. Lime wedges on the side.