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Shrimp Soft Tacos with Creamy Adobo Sauce
Bring something special to the table with this well-loved recipe.
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings:
4
Course:
Main Course
Cuisine:
Mexican
Ingredients
Creamy Adobo Sauce:
- ⅓ cup sour cream
- 3-4 tsp adobo sauce just the sauce
- lime juice from 1
- salt to taste, sea salt
Shrimp Tacos:
- cooking spray
- 1 black beans 14 oz can, drained & rinsed
- 36 Shrimp tail removed & deveined (4 per taco)
- black pepper to taste, sea salt and freshly cracked
- salt to taste, sea salt and freshly cracked
- cumin to taste, dash
- oregano to taste, dash
- paprika to taste, dash of
- chili powder to taste, dash
- garlic powder to taste, dash
- green cabbage shredded
- avocado diced
- grape tomatoes sliced
- green onions sliced
- cilantro chopped, fresh
- cotija cheese crumbled
Instructions
- Combine the sour cream, lime juice, and adobo sauce together in a small bowl; whisk until creamy and smooth. Season with sea salt, to taste. Set aside.
- Heat the drained and rinsed black beans in a pot over medium-low heat then season with sea salt, freshly cracked pepper, garlic powder, and cumin, to taste, until warm.
- Place the skillet coated with cooking spray on the stove over medium-high heat. Add the shrimp and season with sea salt, freshly cracked pepper, cumin, oregano, paprika, chili powder, and garlic powder, to taste. Side Note: I didn't measure the seasoning, I just sprinkled a little bit of each onto the shrimp. Cook for 2-3 minutes then flip the shrimp and cook for another 1-2 minutes, or until done. Remove from heat.
- Place the flour tortillas in a cloth dishrag in the microwave and cook for 30 seconds or until warm and pliable.
- Layer the tortilla with black beans, green cabbage, creamy adobo sauce, cooked shrimp, avocado, tomatoes, green onions, cilantro, and cotija cheese. Serve immediately. Enjoy!
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