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1
In the bowl of a food processor, add chipotle peppers and tomato puree.
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2
Pulse a few times making sure to scrape down the sides of the bowl so that all the components are well chopped.
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3
Set aside.
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4
In a large skillet, heat canola oil over medium to medium high heat.
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5
Brown onions and garlic until slightly clear (about 1 minute).
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6
Add shrimp.
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7
Let them cook on each side until just turning pink.
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8
Remove just the shrimp to a waiting plate.
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9
To the skillet with the onions and garlic, add in the chipotle pepper mixture.
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10
Stir mixture once and then add chicken broth to loosen up the sauce a little.
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11
Turn the heat down a tad.
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12
Add the shrimp back in and stir making sure to coat the shrimp in the chipotle sauce.
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13
Let everything cook together for another minute.
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14
Using about 5-6 shrimp per taco, begin arranging tacos.
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15
Top a tortilla with the shrimp, then with pickled red cabbage, a few dollops of sour cream, and a few slices of avocado.
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16
Finish with a squeeze of lime.
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17
For the pickled red cabbage, add red cabbage, apple cider vinegar, celery ceed, and white sugar to a ziploc bag or bowl.
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18
Let the cabbage marinate for about an hour.
