First Post - Shrimp Tacos

I finally realized maybe it would be best to start a blog so I can remember when I find a good recipe... so here it goes. Tonight we had a friend and his son over for dinner and I decided to make Shrimp Tacos. Off to foodblogsearch.com (I love that site!) and I found a couple yummy sounding recipes but finally settled on this one - http://www.recipegirl.com/2007/09/16/tequila-lime-shrimp-tacos-with-chipotle-cream/ from Recipe Girl.

TEQUILA LIME SHRIMP TACOS W/ CHIPOTLE CREAM
www.RecipeGirl.com

1 ½ lbs large, raw shrimp, peeled & de-veined (tails removed)

MARINADE:
juice and rind of 1 medium orange
juice and rind of 2 medium limes
¼ cup tequila
1 Tbsp. granulated sugar

CHIPOTLE CREAM SAUCE:
8 ounces sour cream
1 clove garlic, minced
2 Tbsp. finely chopped red onion
1 canned chipotle chile in adobo sauce (seeded & chopped)
1 tsp. adobo sauce (from the can)
½ tsp. ground cumin
1/8 tsp. salt
1 Tbsp. chopped fresh cilantro
1 Tbsp. freshly squeezed lime juice

ADDITIONAL INGREDIENTS:
1 Tbsp. vegetable oil
1 large red bell pepper, seeded and sliced thinly
½ red onion, sliced

FOR SERVING:
8 soft-taco-size flour tortillas, warmed
½ head iceberg lettuce, shredded
½ cup chopped fresh cilantro
lime wedges

Marinate Shrimp:
Place all marinade ingredients in large zip bag. Add shrimp, zip closed and move bag around to coat shrimp. Place flat in refrigerator for at least 30 minutes, turning every so often to make sure marinade is reaching all shrimp.

Prepare Sauce:
Whisk together all sauce ingredients in a medium bowl. Cover and refrigerate until ready for use.

Cook the shrimp:
Heat oil in large skillet to medium-heat. Saute bell pepper and onion until slightly charred. Drain shrimp from marinade and add to pan. Stir often, and cook just until shrimp turn pink and curl up. Remove from heat.

Assemble tacos:
In warmed tortillas, place shrimp, peppers & onions. Add lettuce, drizzle with chipotle cream sauce, and sprinkle with cilantro. Serve with lime wedges.

Serves 4 (2 tacos per person)

Verdict: tasty. Shrimp part wasn't all that fancy or special but they still turned out good. Probably would take better if I had a pan for the grill versus just sauteing them. The chipotle sauce - that was awesome. Definitely a great sauce for any fish-type taco. Didn't add the sauteed onion or red pepper. We did add guacamole, shredded cheese, homemade flour tortillas, chopped tomatoes, and an avocado salsa. We had kale salad as our side. Will most likely make this again - I may play around a little with adding some spices to the shrimp marinade (maybe cumin).