Crispy Chipotle Shrimp Tacos

🥘 Ingredients

• chipotle powder
  1 tsp
• corn tortillas
  6 unit
• cornstarch
  1 tbsp
• lime
  1 unit
• olive oil
  1 tbsp
• pepper
  ½ tsp
• radishes
  4 unit
• salt
  1 tsp
• scallions
  4 unit
• shredded red cabbage
  3 c
• shrimp
  12 oz
• sour cream
  ¼ cup
• vegetable oil
  ⅓ cup
• water
  1 tbsp

🍳 Cookware

• medium bowl
• large pan
• medium bowl
• small bowl

1. 

   1

   Wash and dry all produce. Cut lime into wedges. Halve and thinly slice radishes into half-moons. Trim and thinly slice scallions , keeping greens and whites separate. Rinse shrimp under cool running water and pat dry with a paper towel.

   lime: 1 unit, radishes: 4 unit, scallions: 4 unit, shrimp: 12 oz
2. 

   2

   Toss shredded red cabbage and scallion whites in a medium bowl with a squeeze of lime, a drizzle of olive oil , salt , and pepper . Set aside.

   shredded red cabbage: 3 c, olive oil: 1 tbsp, salt: 1 tsp, pepper: ½ tsp
3. 

   3

   Heat a ¼-inch layer of vegetable oil in a large pan over high heat (use a nonstick pan if you have one). Meanwhile, place shrimp, cornstarch , and ¼ tsp chipotle powder in another medium bowl . Season with salt and pepper. Toss until shrimp are thoroughly coated.

   vegetable oil: ⅓ cup, cornstarch: 1 tbsp, chipotle powder: 1 tsp
4. 

   4

   Add shrimp to pan in a single layer and cook until golden brown and crisp, about ⏱️ 2 minutes per side. Remove from pan with a slotted spoon and set aside on a paper-towel-lined plate.
5. 

   5

   In a small bowl , stir together sour cream , a squeeze of lime, and a pinch of chipotle powder (use more to taste). Season with salt and pepper. Add enough water to create a drizzly consistency. Wrap corn tortillas in a lightly dampened paper towel and microwave until warm and soft, ⏱️ 30 seconds .

   sour cream: ¼ cup, water: 1 tbsp, corn tortillas: 6 unit
6. 

   6

   Divide slaw, shrimp, and radishes between tortillas. Drizzle with crema, sprinkle with scallion greens, and serve with any remaining lime wedges for squeezing over.