Total Time


  • 6 corn tortillas
  • 20-25 raw shrimp
  • 2 tbsp olive oil
  • 2 limes
  • 1 can of chipotles in adobo
  • I tsp garlic
  • 1/2 cup chopped cilantro
  • 1 1/2 cups of shredded purple cabbage
  • 1 avocado
  • 3/4 cups of cotija cheese (or feta)
  • Tomatillo salsa
  • 1 cup sour cream (or Mexican crema, found at Latin American markets)


Place the shrimp in a bowl, and marinate them with the juice of one lime, olive oil, garlic, 3 tbsp of the adobo sauce and 1 tbsp of cilantro. Let rest for 10 minutes.

In the meantime, mix the sour cream, 1 lime, a pinch of salt, 3 tbsp of adobo sauce plus 1/2 chopped chipotle and the rest of the cilantro.

Cut the avocado in cubes or slices. If you can’t find cotija cheese, feta is a nice alternative. Crumble some until you have about 3/4 cup.

In a cast iron skillet, sauté the shrimp, turning once, set aside. Heat a skillet and place 2 to 4 tortillas at a time, toasting them for a minute or two on each side.

Once the tortillas are ready, top them with a tablespoon of the chipotle crema, add about 4 shrimp to each tortilla, avocado, cabbage and more cilantro. A splash of lime juice and some tomatillo sauce makes these perfect. All you need is some margaritas, and you are set. Say bye to winter!

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