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Adobo Shrimp Tacos With Cilantro Cream Sauce

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Adobo Shrimp Tacos with Cilantro Cream Sauce
2011-05-11 Main Dish
4.2 40

Shrimp tacos have a delectable filling with peppers, onions, spinach, black beans, corn, and chipotles, then drizzled with a creamy goat cheese, yogurt cilantro sauce and topped with coleslaw.

  • Servings: 4-6


1 Cup
Chopped Fresh Cilantro
4 oz Goat Cheese
⅓ cup Plain Greek Yogurt
¼ cup Heavy Cream
2 tsp Minced Garlic, divided
1 tsp Salt, divided
⅛ cup Canola Oil
¾ cup Diced Red Bell Pepper
½ cup Diced Onions
1 lb Shrimp, peeled and deveined
1 Tbsp Ground Cumin
2 cups Chopped Fresh Spinach
1 cup Black Beans, drained and rinsed
¾ cup Fresh or Frozen Corn Kernels
2 Whole Canned Chipotle Peppers In Adobo Sauce, chopped, plus 2 t sauce from can
8-10 6 â” Corn Tortillas
2 cups Bagged Cole Slaw Mix, unprepared


Place cilantro, goat cheese, yogurt, cream, 1 teaspoon garlic, and 1/2 teaspoon salt in a blender or food processor. Puree until smooth; store in refrigerator while preparing taco filling. Preheat a large skillet (12-14”) or dutch oven over high heat. Place oil in pan, and allow to warm for about a minute. Add peppers and onions, and saute for about 30 seconds. Add shrimp, and sauté until they begin to lose their transparency. Season with cumin and remaining salt. Add spinach, and cook until wilted. Add beans, corn, chipotle peppers and their sauce, and remaining garlic. Stir until well combined; remove from heat and adjust seasoning if desired. Warm tortillas in a skillet, or for 10 seconds in the microwave. To assemble tacos, spread 1-2 tablespoons cilantro cream on a tortilla, top with 1/3 cup shrimp filling, and 1/4 cup cole slaw mix. If desired, add a dollop of cilantro cream on top. Serve immediately.