Monday, February 19, 2018
Shrimp Tacos with Chipolte Ranch Sauce
I'm not the biggest seafood fan in the world. In general, I like it best when the "fish" flavor is mild and it's breaded and fried.
Shrimp is a different story. As long as it's ultra fresh, I like it prepared almost any way.
For these tacos, I sauted the shrimp in olive oil with a little salt and pepper. That's it. The key was cooking them so they were firm but tender and burst in your mouth when bit into - that is the perfect texture for tacos!
The real flavor and seasoning for this dish is the chipolte ranch sauce that I made from scratch. I was heavy with the chipotle for it because I wanted it extra smoky with some good kick. The creamy base can really tame the kick, so more chipotle in adobo is required for extra zing.
I used corn tortillas which is not low carb, but I'm not really on a low-carb diet — I'm just paying attention to my carb intake and trying to keep it as low as possible without being miserable. I'm not ready to throw away my corn tortillas. I'll limit my french-fry intake, but corn tortillas are off limits for now!
Honestly - I destroyed these tacos.
The bursting shrimp with the chipotle ranch sauce was mouth-watering. The onion and cilantro garnish added a real freshness to the bite. All of this wrapped in a lightly-fried corn tortilla made for some of the best homemade tacos I've had in a long time.
Try this if you are a shrimp taco fan.
Eat well, cook often ...
Chipotle Ranch Sauce
1 clove garlic
3/4 C sour cream
3/4 cup mayo
1 C buttermilk
1 pkg Ranch seasoning mix
1/4 C chipolte in adobo, minced
— With blade of a blender running, drop garlic clove in to mince. Add all other ingredients and blend 3 or 4 minutes. Stop blender and scrap down sides if needed during process. Pour into container and refrigerate 1 hour berfore serving.
1 lb of large raw shrimp, deveined, shell and tail removed
— In a little olive oil over medium high heat saute shrimp 1 min. to 1 min, 30 sec. per side or until just cooked through and translucent. Salt and pepper to taste.
8 corn tortillas, street taco size
Finely diced onion and cilantro for garnish
— Cook tortillas through (microwave, griddle or lightly fry at 350°)
— Assemble tacos - layer shrimp, sauce, onion and cilantro — then devour!
Makes 8 street tacos, Serves 2
Note: The corn tortillas here are 19g of carbs for a serving of three.
(They are the small "Street Taco" tortillas made by Mission, that come made with either flour or corn)