Shrimp Tacos!

Ok made this a couple of days ago....it was really good.
I'll separate it out into the different parts of the meal to make it easier to follow.

Grilled Shrimp Tacos
Preheat oven to 400 degrees. I would marinate shrimp first, then get the veggies in the oven, then get rice going, then make sour cream sauce. When veggies, rice and sauce are done grill shrimp and heat tortillas.

List of All ingredients needed:

• 3/4 - 1 # Shrimp, cleaned and deveined
• 1 pkg. Soft Tortillas (I used and really liked the new Mission Low Carb ones, they are white and have 11 g. fiber! They were really good.)
• Jasmine Rice
• Chicken or Vegetable Broth (optional for rice)
  
• 1 small can Chipotle Chilies in Adobo
  
• 1 small can Chopped Green Chilies
  
• 1 jar Pico de Gallo (I used Pace, it was surprisingly good)
• 1 small can Corn
  
• 1 bunch Cilantro
  
• 2-3 Limes (for juice and zest)
• 1/2 Red Onion
• 1/2 Sweet Onion
• 1 Zucchini
• Lite Sour Cream
• Cumin
• Coriander Seeds
  
• Sea Salt
  
• Cracked Pepper
• Olive Oil and Canola Oil
  
• Red Wine Vinegar
• Honey
• Sugar
  

Grilled Shrimp
3/4 # Shrimp, cleaned and deveined
1 lrg. Chipotle Chili with 2 Tbs. Adobo (these come in a can w/the adobo sauce)
2 Tbs. Chopped Green Chilies
Honey (a good drizzle over top)
1/2 Tbs. Cumin
Juice from 1/4 lime
Sea Salt & Cracked Pepper (to taste)
Olive Oil (a good drizzle)

Mix all ingredients together from above to marinate shrimp, cover and put back in the fridge. Continue on to make other items below.
Once everything is done, you will either be grilling the shrimp on a grill or grill pan. If its the grill I suggest using skewers. I used the grill pan, which was easier for such a small batch.
Put burner on a little higher than medium and brush grill pan with canola oil. When pan is hot, cook shrimp 2 minutes and flip, cook 1-2 minutes or until cooked. Serve.

Grilled Vegetables
1/2 Red Onion chopped into quarter moons
1/2 Sweet Onion chopped into quarter moons
1 Zucchini chopped into half moons
Red Wine Vinegar(a good drizzle over top)
Honey (a good drizzle over top)
1 Tbs. Corriander Seeds
1 tsp. Cumin
Juice from 1/2 lime
Sea Salt & Cracked Pepper (to taste)
Olive Oil (a good drizzle)

Mix dressing together and pour over vegetables. Spread onto a non-lined baking sheet and roast at400 degrees for 30 minutes.

Mexican Rice
1 C. Jasmine Rice
1 1/2 c. Water or broth (follow package directions)
2 tsp. Cumin
2 cloves Garlic smashed and peeled
Juice and Zest from 1 lime
2 Tbs. Pico de Gallo
1 tsp. Green Chilies (if you want it spicier)
1/4 c. Corn, drained
Sea Salt & Cracked Pepper (to taste)
1 tsp. Olive Oil (optional)
1/4 c. Chopped Cilantro

Mix everything together (except cilantro), cook as package directs. Bring to a boil, stir. Reduce heat to simmer, cover and cook for 20 minutes. Take off heat when done and fluff.


Cilantro Lime Sour Cream
1/2 c. Sour Cream
Zest from 1 lime
Juice from 1/4 lime
1/2 tsp. cumin
1/2 tsp. sugar
1/2 tsp. Cracked Pepper
1 tsp. Chopped Cilantro

Mix everything together. Serve.
(can be made ahead)