Chipotle Shrimp Burritos with Avocado Crema
Ingredients
The Chipotle Shrimp
-
1
pound
medium shrimp, shells and tails removed
-
4
canned
chipotle peppers in adobo sauce
-
1
tablespoon
adobo sauce
-
1
clove
garlic
-
1
tablespoon
honey
-
3
tablespoons
extra-virgin olive oil, divided
-
½
teaspoon
cinnamon
-
3
cups
cooked white rice
-
½
cup
cilantro leaves, plus more for garnish
-
1
lime
juiced
-
4
flour
tortillas
The Avocado Crema
-
2
Avocados from Mexico
-
½
cup
Mexican crema or light sour cream
-
1
cup
Hatch green chile enchilada sauce (15-ounce can)
Instructions
- Blend chipotle peppers, adobo sauce, garlic, honey, 2 tablespoons of olive oil, and cinnamon until smooth.
- Marinate shrimp in chipotle mixture in a Ziploc bag in the fridge for 1-2 hours.
- Blend avocado halves, crema, and enchilada sauce until combined; refrigerate until ready.
- Cook rice according to package directions, fluff, and mix in lime juice and cilantro; keep warm.
- Heat remaining olive oil in a skillet and cook shrimp in batches for 2 minutes per side until cooked through.
- Microwave tortillas for 30 seconds, then assemble burritos with rice, shrimp, and avocado crema.
- Garnish with fresh lime and cilantro, roll up the burritos, and serve with extra crema.
Nutrition Facts (estimated)
Servings
4
Calories
569
Total fat
29g
Total carbohydrates
72g
Total protein
9g
Sodium
1713mg
Cholesterol
0mg
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