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Chipotle Shrimp Tacos for One

Chipotle Shrimp Tacos for One

Headshot of Russell Selander
By Russell Selander
5(52)
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Time

30 minutes

Yield

Serves 1

Ingredients

Ingredient check list

Test Kitchen Techniques

Why This Recipe Works

It's easy to default to chicken or beef for taco night, but tender and juicy shrimp are just as, if not more, convenient—defrost just what you need from your freezer to instantly be transported to a sunny, breezy taco stand. Tossed in a potent and pantry-friendly spice rub, they cook in a snap, and are the perfect companion to our mixture of lightly charred sautéed corn and tomatoes. After assembling the tacos, we finish them with a drizzle of a zesty, creamy lime sauce, which contrasts with the spices and adds a tangy finish.

Before You Begin

You will need a 10-inch skillet with a tight-fitting lid for this recipe.

Instructions

  1.  Combine sour cream and lime zest and juice in bowl; set aside until ready to serve. Heat 1 teaspoon oil in 10-inch skillet over medium heat until shimmering. Add corn and cook until softened and beginning to brown, about 2 minutes. Stir in tomatoes and ⅛ teaspoon salt and cook until tomatoes are softened, about 1 minute. Transfer to second bowl and wipe out skillet with paper towels.
  2.  Combine chile powder, oregano, garlic powder, and remaining ⅛ teaspoon salt in medium bowl. Pat shrimp dry with paper towels then add to chile mixture and toss to coat. Heat remaining 2 teaspoons oil in now-empty skillet over medium-high heat until just smoking. Add shrimp to skillet in single layer and cook until spotty brown and edges begin to turn pink, about 1 minute. Off heat, flip shrimp, cover, and cook second side using residual heat of skillet until shrimp are opaque throughout, 1 to 2 minutes.
  3.  Evenly divide corn-tomato mixture between tortillas, top with shrimp, drizzle with sour cream mixture, and sprinkle with cilantro. Serve with lime wedges.

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