Crispy Shrimp Tacos with Chipotle Slaw
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Shrimp tacos are the ultimate quick-fix dinner — the shrimp take all of 4 minutes to cook, making this one of the fastest satisfying meals you can put together. The star is the chipotle slaw: a creamy, smoky-spicy coleslaw made with adobo sauce from canned chipotles that elevates everything it touches. Seasoned shrimp get a slight char in a screaming-hot pan, then pile into warm corn tortillas with creamy avocado and fresh cilantro.
Ingredients
Chipotle Slaw
- 2 cups pre-shredded coleslaw mix
- 3 tbsp mayonnaise
- 1 tbsp adobo sauce (from canned chipotles)
- 1 tbsp lime juice
- 1 tsp honey
- Salt to taste
Shrimp
- 1.5 lbs large shrimp, peeled and deveined
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and pepper
- 1 tbsp olive oil
- 8 small corn tortillas, warmed
- Avocado slices, fresh cilantro, and lime wedges for serving
Instructions
- Combine slaw mix, mayo, adobo sauce, lime juice, and honey; refrigerate while making shrimp
- Pat shrimp dry; toss with chili powder, cumin, garlic powder, paprika, salt, and pepper
- Heat oil in large skillet over high heat until very hot
- Cook shrimp in single layer 1-2 minutes per side until pink and slightly charred at edges
- Warm corn tortillas directly over gas flame or in dry skillet
- Build tacos: start with chipotle slaw, add 3-4 shrimp
- Top with avocado, cilantro, and a squeeze of lime
Notes
Adobo sauce is the liquid inside a can of chipotle peppers in adobo — it keeps in the fridge for weeks. Make the slaw up to an hour ahead for even better flavor.
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