Instructions
PREPARE THE SHRIMP WITH MARINADE:
Place all of the marinade ingredients in a large zip bag. Add the shrimp, zip closed and move the bag around to coat the shrimp. Place the bag flat in the refrigerator for at least 30 minutes, turning every so often to make sure the marinade is reaching all of the shrimp.
MAKE THE CHIPOTLE CREAM SAUCE:
In a medium bowl, whisk together all of the sauce ingredients. Cover and refrigerate until ready for use.
COOK AND ASSEMBLE:
In a large skillet, heat the oil over medium-heat.
Add the bell pepper and onion to the pan, and saute until slightly charred.
Drain the shrimp from the marinade and add it to the pan. Stir often, and cook just until the shrimp turn pink and curl up. Remove from heat.
In warmed tortillas, place the shrimp, peppers and onions. Add lettuce, drizzle with chipotle cream sauce, and sprinkle with cilantro. Serve with lime wedges.
Nutrition
Serving: 1serving, Calories: 386kcal, Carbohydrates: 25g, Protein: 27g, Fat: 17g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 244mg, Sodium: 1416mg, Potassium: 621mg, Fiber: 5g, Sugar: 13g, Vitamin A: 2906IU, Vitamin C: 91mg, Calcium: 213mg, Iron: 2mg
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