Crispy Chipotle Shrimp Tacos

🥘 Ingredients

• chipotle powder
  2 tsp
• corn tortillas
  12
• cornstarch
  4 tbsp
• lime
  2
• olive oil
  2 tsp
• pepper
• radishes
  6
• salt
• scallions
  4
• shredded red cabbage
  8 oz
• shrimp
  20 oz
• sour cream
  1/2 c
• vegetable oil
  4 tbsp
• water
  1 tbsp

🍳 Cookware

• medium bowl
• large pan
• medium bowl
• slotted spoon
• small bowl

1. 

   1

   Wash and dry all produce. Cut lime into wedges. Halve radishes and slice into thin 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: 2, radishes: 6, scallions: 4, shrimp: 20 oz
2. 

   2

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

   shredded red cabbage: 8 oz, olive oil: 2 tsp, salt, pepper
3. 

   3

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

   vegetable oil: 4 tbsp, cornstarch: 4 tbsp, chipotle powder: 2 tsp
4. 

   4

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

   5

   In a small bowl , stir together sour cream , a squeeze of lime, and a pinch of chipotle powder. Season with salt and pepper. Add 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: 1/2 c, water: 1 tbsp, corn tortillas: 12
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.