I know y'all are sick of turkey by now. Have a shrimp taco instead.

It's a lazy Sunday afternoon and it seems our parade of Thanksgiving weekend guests has finally come to a close. My girl Ness ("You can just call me Doctor") just left to finish the second leg of her drive home (one nice thing about being in the armpit of California is that the majority of my friends either live south but have family north or vice versa, and it's a long ass drive. Our pull out isn't mighty comfy, but it's always free. Cost wise, anyway. There's almost always a cat on it), and asked for my shrimp taco recipe from last night as she left. I told her I'd email it, but I figured as long as I was typing, I might as well share with all y'all.

They are some awesome tacos, it's true. And I think she was impressed by how fast (and easily) they come together. 

I didn't write anything down as I was making them, so this is rough, per usual. Adjust as you see fit. They're spicy but not unreasonably so. Adding more sauce and/or cabbage on top helps. There's no photo, but that's ok. You can take your own after you make them.

Chipotle Shrimp Soft Tacos

1 chipotle pepper (from the can), chopped fine

3 garlic cloves, minced

About 1.5-2 lbs medium sized raw shrimp, deveined and tails removed

Peanut oil (or canola or olive)

About a cup greek yogurt (0% works better but regular is fine)

About a 1/2 tsp cumin

A little less than 1/4 cup finely chopped cilantro

Salt and fresh pepper

2 limes (One halved, one in 1/8ths)

Water as needed  

Corn or flour tortillas, warmed (We did some of each, both are equally good)

Shredded cabbage 

Chopped cilantro to top

Salsa or hot sauce to top

Combine the chipotle, about 2/3 of the garlic, shrimp, a good sprinkle each of salt and pepper and maybe a tsp of oil. Combine well so everything is coated, and let marinate in the fridge for 15-20 minutes. 

In the meantime, combine the yogurt, the rest of the garlic (about a cloves worth) cumin, cilantro, a pinch each of salt and pepper, and the juice of one lime. Mix well and stick in the fridge until needed. 

Heat a swirl of oil over medium heat in a large skillet. Depending on how large your skillet is and how much shrimp you're using, you may need to cook the shrimp-as follows-in two batches. Add shrimp, and cook for about 3 minutes. Turn over each piece and let cook another 2-3 minutes or until opaque and cooked through. Remove to a clean bowl. 

Take the sauce out of the fridge and taste. Add more lime or more cumin (or a bit of cold water if too thick) as needed. 

Throw some shrimp, a handful of cabbage, and a glob of sauce on a warm tortilla. Add salsa and cilantro if you want. Squeeze one of those lime wedges over everything. Eat. Say "Mmmmmmm...I'm SO effing glad this isn't turkey." Repeat.  

This served 3 hungry people, 2-3 tacos each.