Shrimp Tacos with chipotle sour cream sauce
  • 1cup Dean’s DairyPure Light Sour Cream
  • 3tbsp Ranch dressing
  • 1/4cup Chopped chives
  • 1small chipotle pepper in adobo sauce blended
  • 1 small garlic clove minced
  • 2 tbsp. fresh lime juice
  • Kosher salt and pepper to taste
  • 1 lb bag (about 20) raw shrimp season with 1 1/2 tsp taco seasoning
  • 2 Persian cucumbers diced
  • 1cup cherry tomatoes diced
  • 1small (1/3 cup) red onion diced
  • 1cup cooked sweetcorn
  • 2medium avocados cut into wedges
  • 2 tsp onion powder
  • 1tsp cumin
  • 1tbsp Extra virgin olive oil
  • Kosher salt and pepper to taste
  • 4small corn tortillas
  1. Mix the dressing ingredients and set aside in the refrigerator
  2. Cook shrimp for about 4 minutes on each side and set aside.
  3. In a large bowl mix cucumber, tomatoes, onion, sweetcorn, onion powder, cumin, chives, olive oil, salt and pepper.
  4. Warm tortillas in a pan or microwave then fill with shrimp, mixed veggies, avocado and top with the sour cream sauce.