Butter Chicken Shrimp Tacos with Avocado Crema! Using @patak

• kokonaisaika: 16 minutes

Ainekset

Tacos:

1/2 tbsp unsalted butter

1 lb small shrimp, peeled & deveined

1/2 tsp salt

Pepper to taste

1 jar Patak’s Butter Chicken Simmer Sauce

Olive oil

12-16 6-inch tortillas

4 cups shredded mozzarella

Chopped fresh cilantro

Crema:

1 ripe avocado

1/3 cup fresh cilantro

Juice of 1 lime

2 cloves garlic

1/2 cup Greek yogurt

1/2 tsp salt

Pepper to taste

Ohjeet

Preheat oven 425. Place 2 large sheet pans in oven while it preheats.

Make the shrimp. Heat a sauté pan over medium-high, add the butter & shrimp. Season w/ salt and pepper, & cook for about 1 1/2 minutes on each side. Reduce heat to medium-low then add Patak’s Butter Chicken sauce. Allow shrimp to simmer for about 5-7 minutes. Remove from heat.

Make crema. Add avocado, cilantro, lime juice, garlic, Greek yogurt, salt and pepper to food processor. Process until smooth and set aside.

Remove sheet pans from oven, then add about 1 tbsp of olive oil to each sheet pan, brush it to spread it out. You will need to make tacos in batches. Add tortillas, brushing the tortillas w/ oil on both sides. Add roughly 1/3 cup cheese to tortillas & place in oven for 5 mins, until cheese is melted.

Remove from oven, then add a couple spoonfuls of saucy shrimp to each tortilla. Gently fold each tortilla over & press down. Bake them for another 5 minutes on both sides, to get them crisp.

Drizzle tacos w/ some of remaining sauce, then serve them w/ crema & top with cilantro.

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