Shrimp Street Tacos

Ingredients:

½ Teaspoon: Garlic Powder

½ Teaspoon: Cumin Seed

½ Teaspoon: Salt

1-2 Teaspoons or to taste: Chipotle Adobo Peppers

1 Bag: Detailed De-Veined Raw Shrimp

1 Tablespoon: Olive Oil

1 Bag: Street Flour Tortillas

Small Bundle: Cilantro

Lime Crema

½ Cup: Sour Cream

¼ Cup: Hellmans Mayonnaise

Juice of Half of a Lime

1-2 Tablespoons or to Taste: Chipotle Adobo Peppers

Instructions:

Preheat your oven to 400 degrees.

Remove the tails of your Shrimp.

Pat your Shrimp dry and add them to a large plastic bag. Add Chipotle Adobo Peppers and Olive Oil. SHAKE!

Lay Shrimp on your sheet pan and cook for 7 minutes at 400 degrees.

In a bowl, mix together Sour Cream, Hellman’s Mayonnaise, the Juice of Half a Lime, Salt + Pepper, and Chipotle Adobo Peppers.

On medium heat in a pan, warm up your Flour Tortillas.

Remove Shrimp (you want the Shrimp to have a bit of grey so they don’t overcook). Toss once, remove, and let them rest and finish cooking on the sheet pan.

Take a Warmed Tortilla, place 2-3 Shrimp over the top, add your Sauce, and garnish with Cilantro.

Enjoy :)