1 ½ pounds medium sized uncooked shrimp shelled and deveined
2 to 3 tablespoons chipotles in adobe sauce, chopped plus some of the sauce
2 to 3 tablespoons olive oil
2 to 3 fresh limes
3 cups shredded cabbage or romaine lettuce
¼ to ½ cup chopped fresh cilantro
Small warm flour or corn tortillas
Toss shrimp with the chipotles and adobo sauce to coat shrimp. Let marinate in the fridge for 15 to 30 minutes. Heat oil in a large skillet. Add shrimp to the skillet and cook shrimp for a minute or two on each side until it turns pink. Season with a little salt. Squeeze a half a lime over the top of the shrimp. Serve shrimp in warm tortillas with cabbage or lettuce, a little cilantro and a dollop of Baha Sauce. Serve with lime wedges to squeeze on top.
1 to 2 tablespoons fresh lime juice
½ cup sour cream or plain Greek yogurt
½ cup Mayonnaise
½ teaspoon dried oregano
½ teaspoon cumin
½ teaspoon cayenne pepper
Pinch of salt
Mix everything together very well. Serve on tacos.