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Shrimp Tacos, Avocado Corn Salsa + Chipotle Ranch Slaw #RSC Recipe

Shrimp Tacos, Avocado Corn Salsa + Chipotle Ranch Slaw #RSC Recipe

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Shrimp Tacos, Avocado Corn Salsa + Chipotle Ranch Slaw #RSC

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Ingredients:

Serving

4 garlic cloves (divided , 3 sliced thinly lengthwise)
7 tbsp chopped shallots (divided )
2 chipotle peppers (from a can of chiles in adobo)
2 tbsp adobo sauce (from a can of chiles in adobo)
3/4 cup hidden valley original ranch dressing
1/2 cup greek yogurt
2 limes , juice and zest of
salt and pepper
5 tbsp fresh chives, snipped with scissors (divided)
2 cups shredded green cabbage
1/4 medium red onion, very thinly sliced
1 cup corn kernel
1 ripe avocado, cut into 1/2 inch dice
1/2 red bell pepper, cut into 1/4 dice
1 jalapeno pepper, seeded and finely diced
1/4 cup chopped cilantro
2 tbsp olive oil
1 lb medium shrimp, peeled and deveined
12 tortillas , for serving
fresh chives (to garnish )
chopped cilantro (to garnish )

Directions:

Make the Chipotle Ranch Dressing: Chop 1 clove garlic and 2 tbs shallots in the bowl of a food processor for a few seconds before adding a chipotle pepper and 1 tbs. adobo sauce from a can of chipotle peppers in adobo. Process for 30 seconds; add the Hidden Valley Original Ranch Dressing, Greek Yogurt, zest and juice of a lime and process until smooth. Turn out into a bowl and season with salt and pepper. Stir 2 tbs. snipped chives.
Toss the shredded cabbage with the red onion and about 1/2 cup of the Chipotle Ranch Dressing. Season with Salt and Pepper. Set aside to wilt a little and develop flavor while you prepare the rest of the dish.
In another bowl, combine the corn, avocado, red and jalapeno peppers, cilantro, zest and juice of one lime, 2 tbs minced shallots and a tablespoon of fresh chives. Season with Salt and Pepper.
Heat the oil in a sauce pan over medium high heat and cook 3 tbs. shallots for a minute or two before adding the sliced garlic, cook for 30 seconds before adding the shrimp. Cook until the shrimp are pink, curled and cooked through. Remove from heat and toss shrimp mixture with 1/4 Cup of the Chipotle Ranch Dressing and 2 tbs chives.
Heat the tortillas by laying them directly in the grate of a gas burner and turning every 20 seconds or so until soft and heated and showing some char marks.
To serve, spoon some shrimp onto a tortilla, top with a few spoons of the Corn and Avocado Salsa and a few spoons of the slaw. Slaw. Drizzle with some more Chipotle Ranch Dressing and garnish with fresh chives and cilantro.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	464.04 Kcal (1943 kJ)
Calories from fat	232.18 Kcal
		% Daily Value*
Total Fat	25.8g	40%
Cholesterol	45.85mg	15%
Sodium	1773.37mg	74%
Potassium	471.15mg	10%
Total Carbs	43.37g	14%
Sugars	4.73g	19%
Dietary Fiber	6.7g	27%
Protein	11.39g	23%
Vitamin C	34.6mg	58%
Vitamin A	0.5mg	17%
Iron	5.9mg	33%
Calcium	83.9mg	8%

Amount Per 100 g
Calories	148.48 Kcal (622 kJ)
Calories from fat	74.29 Kcal
		% Daily Value*
Total Fat	8.25g	40%
Cholesterol	14.67mg	15%
Sodium	567.43mg	74%
Potassium	150.75mg	10%
Total Carbs	13.88g	14%
Sugars	1.51g	19%
Dietary Fiber	2.14g	27%
Protein	3.64g	23%
Vitamin C	11.1mg	58%
Vitamin A	0.2mg	17%
Iron	1.9mg	33%
Calcium	26.9mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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