Chipotle Shrimp and Sweet Potato Tacos
Chipotle Shrimp and Sweet Potato Tacos
Ingredients
- 1 large sweet potato, peeled and diced
- 1 large onion, thinly sliced
- 1 tbsp (15 ml) olive oil
- 1 lb (450 g) large shrimp (16-20), deveined and shells intact
- 1 tbsp (15 ml) chipotle Tabasco sauce or 1 ½ tsp (7.5 ml) regular Tabasco sauce
- 1 tbsp (15 ml) olive oil
- 1 tsp sweet smoked paprika
- 1 tsp (5 ml) lime juice
- 8 small soft tortillas, about 6 inches (15 cm) in diameter
- ½ cup (125 ml) sour cream or plain 10% yogurt
- 4 oz (115 g) feta cheese, crumbled
- 1 avocado, diced and lightly drizzled with lime juice
- Lime wedges, to taste
- Cilantro leaves, to taste
Instructions
- Preheat the grill, setting the burners to medium-high.
- Stack two sheets of foil on top of each other. Place the vegetables at the centre of the foil and drizzle with the oil. Season with salt and pepper. Tightly seal into a packet (papillote) and place directly on the barbecue grill. Close the lid and cook for 12 to 15 minutes or until the potatoes are tender. Open the foil packet and set the vegetables aside in a bowl.
Chipotle Shrimp and Sweet Potato Tacos