Today's recipe uses small corn tortillas to make shrimp tacos with a chipotle pepper and lime sour cream, using julienne snow peas and radishes instead of the more typical sliced cabbage.
1/2 pound defrosted cooked cocktail shrimp, chopped
approx. 1 - 1 1/2 cups julienne snow peas (see procedure)
approx. 1 - 1 1/2 cups julienne radishes
2-3 Tbs lime juice
salt to taste
1 medium size canned chipotle pepper, deseeded and minced (see hints below)
1 cup sour cream
juice of 1/2 lime
small corn tortillas as needed (approx. 12 - 16)
chopped cilantro as needed
Deseed and finely mince one medium size pepper and add that to about 1 cup of sour cream and add the juice of 1/2 lime and mix to combine.
There are no exact amounts for something like this but you want to get started by grabbing the stem end on the snow pea and pulling the tough string off of the top and then stacking the peas up and cutting them on a long bias.
You'll want an equal amount of radish so go ahead and cut the tops and bottoms off of the radish and then thinly slice those and then cut them crosswise into matchsticks and then add those to a bowl with the snow peas, add a good squeeze of limejuice and add a pinch of salt and mix to combine.
to serve, heat a couple of corn tortillas at a time in a cast iron skillet on the stovetop and then top those with some of the radish and snow pea mixture, top that with the cold cooked shrimp, spoon some of the chipotle lime sour cream over the top and finish with a sprinkling of chopped fresh cilantro.
Add more minced chipotle pepper or just some of the adobo sauce to the sour cream if you like more heat.