Shrimp and Veggie Tacos with Chipotle

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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Makes 12 tacos

Ingredients

  • 2 teaspoons kosher salt
  • 2 lb extra large shrimp, thawed if frozen, peeled and deveined
  • 1 cup light mayonnaise
  • 1 garlic clove, finely chopped
  • 1 chipotle chile in adobo, finely chopped
  • 1 tbsp extra-virgin olive oil
  • 1 zucchini, halved and thinly sliced
  • 12 corn tortillas, warmed
  • 2 cups thinly sliced red cabbage

Preparation

In a bowl, whisk together lime juice, 2 teaspoons salt and freshly ground black pepper; toss with shrimp and let rest, 15 minutes. In a blender or food processor, blend mayonnaise, garlic and chile until smooth; season with salt and pepper. In a large skillet over medium-high heat, heat oil; cook shrimp, flipping once, until opaque, 2 minutes per side. Transfer to a platter and cover with foil; add zucchini to pan and cook, tossing frequently, until golden, 5 minutes. Fill each tortilla with zucchini, cabbage and 1 tablespoon aioli. Top with shrimp.

 

From Self, May 2014