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Ingredients
    For the brown sugar rub

  • 1 cup C&H® Light Brown Sugar

  • ½ cup Kosher salt
  • 1 tablespoon Ground black pepper
  • 2 teaspoons Garlic powder
  • 2 teaspoons Paprika 
  • 1 teaspoon Ground coriander

    For the creamy chipotle sauce

  • ½ cup Sour cream

  • ¼ cup Mayonnaise 
  • 1 (7.5 ounces) can Chipotle peppers in adobo sauce
  • 1 Garlic clove
  • 1 tablespoon Lime juice
  • 1 tablespoon Olive oil
  • 2 teaspoons C&H® Light Brown Sugar
  • Salt and pepper to taste

    For the tacos

  • ¾ pound Medium shrimp, peeled

  • 2 tablespoons Brown sugar rub
  • 2 teaspoons Olive oil
  • Flour tortillas, warm
  • 1 cup Red cabbage, finely shredded
  • 1 cup Pico de gallo
  • 3 medium Fresh serrano peppers, sliced
  • Creamy chipotle sauce

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Instructions
Prep Time: 5 minute / Cook Time: 10 minute / Yields: 4 servings
Step 1 

Combine all the ingredients for the rub. Use 4 teaspoons of rub to season the shrimp. Cover and set aside. Store leftover rub in an airtight container. Use to season other seafood dishes.

Step 2

Heat a large skillet over medium high heat, add olive oil and shrimp to the skillet. Cook for 2-3 minutes until fully cooked. Remove from heat. 

Step 3

Assemble the tacos by adding 4-5 shrimp to the warm tortillas. Top with shredded cabbage, pico de gallo, serrano peppers. Drizzle chipotle sauce over the tacos. Serve immediately.

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