2-3 chipotle peppers from a can of chipotles in adobo
¼ cup mayo, Kewpie or any kind
½ cup silken tofu
splash of honey (or agave)
salt & pepper
squeezes of lime
splash of rice vinegar, if you make yours too spicy by accident
for the tacos:
2-3 raw shrimp per taco (or sliced portobello mushrooms for a veggie version)
shredded napa cabbage
a few thinly sliced radishes
a few limes
tortillas (corn or flour)
Combine all ingredients for the chipotle sauce in a food processor. Taste and adjust seasonings to your liking. You may want to add more chipotle peppers for more flavor/spice, more mayo to make it richer, or more tofu to mellow it out. Chill until ready to serve.
Season the raw shrimp with salt and pepper. Heat oil in a skillet over med-high heat. When the oil is starting to bubble, add shrimp and cook for about 2 minutes per side. When the shrimp is almost done, add the minced garlic and give the pan a good shake (I find that my garlic burns if I add it earlier). Add a few squeezes of lime and remove shrimp from the pan.
Assemble tacos with shrimp, raw veggies, spoonfuls of the chipotle sauce, and extra limes.
Recipe by Love and Lemons at https://www.loveandlemons.com/shrimp-tacos/