Ingredients
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Key Ingredients
Make It
Step 1
Place evaporated milk, onion, chile, ½ teaspoon bouillon and cornstarch in a blender; cover. Blend until smooth.
Step 2
Heat oil in a large, nonstick skillet over medium heat. Add shrimp and season with remaining ½ teaspoon of bouillon. Cook for 3 to 4 minutes or until shrimp turn pink. Remove from skillet.
Step 3
Add chipotle mixture to the skillet; cook, stirring frequently, for about 2 minutes or until slightly thickened.
Step 4
Heat tortillas in a skillet or microwave. Divide shrimp evenly among tortillas. Fold and serve topped with sauce. Garnish with chopped parsley, if desired.
