- 1 tablespoon olive oil
- 1/4 onion, diced
- 1 lb. medium size shrimp, peeled, deveined, tails off
- 3 tablespoons chipotle sauce (i.e. Chipolte Tobasco)
- 12 corn tortillas, warmed
- 1 apple, peeled diced
- 4 oz. blue cheese or feta, crumbled
- 1/4 cup cilantro, chopped
- Salt and Pepper, to taste
In a large frying pan up to medium-high heat, sauté the onion for 3-4 minutes. Add the shrimp and chipotle sauce, salt and pepper. If previously cooked shrimp, cook for 1-2 minutes to heat through stirring frequently. (Note: adjust cooking time for raw shrimp.)
Place some of the shrimp mixture in each tortilla. Top with apple, cheese and cilantro. Serve immediately.
by Jennifer Burns, Dan’s Market
