Creamy Tuscan Chicken Salad (Printable Version)
Tender chicken in creamy Tuscan sauce with sun-dried tomatoes
# What You Need:
→ For the Shrimp
01 - 1 pound large shrimp, peeled and deveined
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/4 teaspoon salt
06 - 1/4 teaspoon black pepper
→ For the Tacos
07 - 8 small corn tortillas
08 - 1 cup shredded cabbage or slaw mix
09 - 1/2 cup cotija cheese, crumbled
10 - 1/4 cup fresh cilantro, chopped
11 - 1 lime, cut into wedges
→ For the Creamy Chipotle Sauce
12 - 1/2 cup sour cream
13 - 1 chipotle pepper in adobo sauce, minced
14 - 1 tablespoon adobo sauce from can
15 - 1 teaspoon lime juice
# How To Make:
01 - Combine sour cream, minced chipotle pepper, adobo sauce, and lime juice in a small bowl. Whisk until smooth and refrigerate until ready to serve.
02 - Pat shrimp dry with paper towels. In a medium bowl, toss shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
03 - Heat a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque. Do not overcrowd the pan; cook in batches if necessary.
04 - Heat tortillas in a dry skillet or directly over a gas burner for 15-20 seconds per side until pliable and lightly charred. Keep warm in a clean kitchen towel.
05 - Place warm tortillas on a serving platter. Divide cabbage among tortillas, top with 4-5 shrimp per taco, drizzle with chipotle sauce, and finish with cotija cheese and fresh cilantro. Serve immediately with lime wedges.
# Expert Advice:
01 -
- Uses pantry staples you probably already have
- Comes together in under 30 minutes
02 -
- Rushing the onions is the biggest mistake people make
- Letting the soup sit overnight actually improves the flavor
03 -
- Add a splash of wine while caramelizing the onions
- Grate your own cheese for better melting