Gluten-Free, Dairy-Free, Serves 4
For the chipotle orange marinade:
- 1/4 cup fresh orange juice
- 2 tablespoons olive oil
- 1 chipotle pepper in adobo sauce, minced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
For the shrimp:
- 1 pound large shrimp, peeled and deveined
- Corn tortillas
- 1 tablespoon olive oil
- Salt and pepper to taste
For the toppings:
- Red cabbage, finely shredded
- Fresh cilantro, chopped
- Lime wedges
Directions:
In a bowl, whisk together all the chipotle orange marinade ingredients: fresh orange juice, olive oil, minced chipotle pepper, minced garlic, ground cumin, smoked paprika, salt, and pepper. Add the peeled and deveined shrimp to the marinade and toss to coat. Let it marinate for about 15-20 minutes. Heat a skillet over medium-high heat and add 1 tablespoon of olive oil or melted coconut oil. Add the marinated shrimp to the skillet, discarding any excess marinade. Cook the shrimp for about 2-3 minutes on each side, or until they turn pink and are cooked through.
Warm the corn tortillas on a dry skillet or in the microwave. Place a few pieces of cooked chipotle orange shrimp onto each warmed corn tortilla. Top with finely shredded red cabbage, chopped fresh cilantro, and a squeeze of lime juice. Serve the Chipotle Orange Shrimp Street Tacos immediately, and enjoy this flavorful and vibrant dish!