I have the best neighbors. I asked my boys what they wanted for dinner the other day, and they both requested Fish Tacos. The Chipotle Dressing calls for cilantro. I have some growing in the garden, but there wasn’t much. I took it in the house, determined to make it work and then the phone rang. It was my neighbor asking if I needed cilantro. She had a bunch that she wouldn’t be able to use up and offered it to me, not realizing that I needed some at that exact moment! It’s such a blessing to have neighbors like that!
Back to the tacos – I had 1 bag of Tilapia fillets in the freezer and also a bag of shrimp, so I decided to make both kinds. I seasoned the shrimp with plenty of Old Bay Seasoning and sizzled them in a hot, iron skillet. This time I only had romaine lettuce, instead of the slaw mix or cabbage, but it made a good substitution.
Here’s what you’ll need:
- 1 lb. medium raw shrimp, deveined with tails removed
- Old Bay Seasoning
- 2-3 Tbs. of oil for frying
- 1/2 cup sour cream
- 1 Tbs. lime juice
- several teaspoons of adobe sauce from chipotle peppers
- palmful of chopped fresh cilantro
- chopped romaine lettuce, cabbage or slaw mix
- corn or flour tortillas
Thaw the shrimp, if it’s frozen and drain it. Generously sprinkle with Old Bay Seasoning. Heat a skillet over medium-high heat and put a couple tablespoons of oil in it. Add the shrimp, but don’t stir. Let the shrimp get very browned on one side before flipping. Remove from the skillet when cooked.
For the sauce, stir the sour cream, cilantro, adobe sauce and lime juice together. I just used a spoon to dip out the sauce from the can. I used about 3 spoonfuls. The adobe sauce is spicy, so add according to how much heat your family likes. I froze the rest of the sauce and peppers for another dish.
Warm the tortillas and assemble the tacos. This recipe will feed 3-4 people. I fixed it, along with Fish Tacos and had enough for 5 people, plus some leftovers.
Note: The chipotle peppers in adobo sauce can be frozen and used for another time.