Chipotle Shrimp Tacos

• doses: 2

Ingredientes

∙3 limes

∙1 small head green or purple cabbage

∙1 head garlic

∙¾–1 lb shrimp (peeled, deveined)

∙⅓ cup mayo

∙⅓ cup sour cream

∙1 small can chipotles in adobo

∙1 can (15oz) black beans

∙Corn tortillas (8–10)

∙Chicken broth (small amount — water works too)

∙Olive oil

∙Cumin

∙Smoked paprika

∙Garlic powder

∙Cayenne

∙Salt

**optional**

add a mango salsa

Cilantro

Instruções

Chipotle Crema

Make this first — it holds and the flavor improves as it sits.

Add 2–3 chipotles in adobo (plus 1 tbsp of the adobo sauce from the can), ⅓ cup mayo, ⅓ cup sour cream, 1 garlic clove, the juice of 1 lime, and a pinch of salt to the food processor. Blitz until completely smooth. Taste — add more chipotle for heat, more lime for brightness. Thin with a splash of water if it feels too thick to drizzle. Refrigerate until ready.

Slaw

Assemble this second so it has time to soften.

Thinly slice ¼ of a small green or purple cabbage — you want about 2 cups. Toss with the juice of 1 lime, ½ tsp salt, and 1 tsp olive oil. Let it sit at least 10 minutes. The lime draws out moisture and takes the raw edge off. Taste and adjust salt before serving.

Black Beans

Drain one 15oz can of black beans — don’t rinse, just drain. In a small saucepan over medium heat, add 2 tbsp olive oil and let it get warm. Add 3 smashed garlic cloves and cook 60–90 seconds until fragrant and just starting to turn golden. Add 1 tsp cumin, ½ tsp smoked paprika, and a pinch of cayenne, stir into the oil for 30 seconds to bloom the spices. Add the beans plus ¼ cup chicken broth or water. Season generously with salt. Simmer 8–10 minutes, smashing about a third of the beans against the side of the pan — this thickens everything and makes them creamy rather than soupy. Finish with the juice of ½ lime and taste for salt. If they taste flat, they need more salt or lime — don’t be shy.

Shrimp

Pat ¾–1 lb of shrimp completely dry with paper towels — moisture is the enemy of a good sear. Toss with 1 tsp cumin, 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp cayenne.

Get your cast iron ripping hot over high heat, then add 1 tbsp olive oil and swirl. Add shrimp in a single layer — don’t crowd or they’ll steam. Cook 90 seconds per side, undisturbed, until pink and slightly charred at the edges. Squeeze the juice of ½ lime directly into the pan at the end and toss once. Pull them immediately — overcooked shrimp are the main thing to avoid here.

Or

Option 1: Broiler (best result)

Spread the seasoned shrimp on a sheet pan in a single layer, broil on the top rack about 4–5 minutes. You’ll get some color and a little char without needing cast iron. Watch them closely — broilers vary. Pull the second they’re pink and curled.

Option 2: Non-stick pan

You can still do it stovetop, just manage expectations — you’ll get a nice cook but less char. Medium-high heat (non-stick shouldn’t go screaming hot), make sure the shrimp are very dry, and don’t touch them for a full 2 minutes per side. Work in two batches rather than crowding — that’s the most important thing. Crowded shrimp in a non-stick = steamed shrimp, which is sad.