These Chipotle Shrimp Burritos with Avocado Crema taste great and are very fresh. Chipotle peppers and other spices are used to season tender shrimp, which is then wrapped in a warm tortilla with rice, beans, and colorful toppings. The cool and tangy avocado crema goes well with the spicy shrimp, making every bite satisfying and tasty.
Ingredients: 1 lb shrimp, peeled and deveined. 2 chipotle peppers in adobo sauce, minced. 2 cloves garlic, minced. 1 tsp ground cumin. 1 tsp smoked paprika. Salt and pepper to taste. 2 tbsp olive oil. 4 large flour tortillas. 1 cup cooked rice. 1 cup black beans, drained and rinsed. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/4 cup chopped cilantro. 1 ripe avocado. 1/4 cup sour cream. Juice of 1 lime. Salt to taste.
Instructions: Put garlic, cumin, paprika, salt, pepper, shrimp, chipotle peppers, and olive oil in a bowl. Toss until all the shrimp are covered. Set the pan on medium-high heat. Toss in the shrimp mixture. Cook for two to three minutes on each side, until the shrimp are pink and fully cooked. Add the sour cream, lime juice, and salt to another bowl and mash the avocado. This will make the avocado crema. You can heat the tortillas up in a pan or the microwave. Place a small amount of avocado crema on each tortilla. Then, add rice, black beans, cooked shrimp, lettuce, tomatoes, red onion, and cilantro. Cover the filling with the tortilla's sides, and then roll it up tight. Serve right away, with extra cilantro and lime wedges on top if you want.
Prep Time: 20 minutes
Cook Time: 10 minutes
elinor nash writing lark
