Spicy Citrus Shrimp Tacos with Southwest Cream Sauce

We loved the combination of flavors in this dish. We made a citrusy marinade that the shrimp soaked in for about 30 minutes, cooked the shrimp, and assembled the shrimp into the tacos. We topped it off with the Southwest sauce and called it a winner.

The shrimp tasted great, but this made a lot of sauce and we felt it was a bit bland. Next time, I will definitely reduce the amount of yogurt but keep the measurements for the seasonings (recipe is edited below). A light and healthy meal that is quick enough for the weeknight busy schedule.


Ingredients:
Shrimp Marinade
Juice of 1 orange

Juice of 1 lemon

Juice of 1 lime

2 chipotle chiles in adobo

1 tsp adobo liquid

2 Tbsp vegetable oil

1 tsp honey

1 tsp ground cumin

1 tsp chili powder

1 jalapeno, ribs and seeds removed, roughly chopped

2 cloves garlic

Pinch red pepper flakes

Salt and pepper

1 pound shrimp, peeled and deveined

8 small (6-inch) flour tortillas

1 cup shredded iceberg lettuce or cabbage

1/2 lime, cut into wedges or slices 

Southwest Cream Sauce

1/2 cup Greek yogurt or sour cream

1 garlic clove, minced

2 Tbsp finely chopped red onion

1 tsp chili powder

1/2 tsp cumin

1/4 tsp cayenne pepper

1/4 tsp salt

Juice of 1 lime

2 Tbsp chopped fresh cilantro

Directions:

1. Prepare grill. 
2. In the bowl of a food processor, combine all the ingredients for the marinade, through the salt and pepper, and process until smooth and well combined.  Pour over shrimp in a medium bowl, cover, and refrigerate for at least 10 minutes, but no longer than 30 minutes.
3. Meanwhile, whisk together all the ingredients for the Southwest cream sauce.
4. Thread the shrimp onto skewers, and grill on a well-oiled grate 1-3 minutes per side, until opaque and cooked through.  Use the grill to heat the tortillas as well. (Since it was col and rainy outside, we sauteed the shrimp.)
5. Remove tails from shrimp, and divide among tortillas.  Top with shredded lettuce, cream sauce, and lime wedges.

Source: Shrimp tacos and Southwest Cream Sauce recipes originally from Southern Living, Adapted from Pink Parsley