Shrimp Tacos With Chipotle Lime Slaw
Tacos are a staple of Mexican cuisine, and there are so many different variations of this classic dish. One of the most popular is shrimp tacos, and for good reason – they’re delicious! With the addition of a zesty and spicy Chipotle Lime Slaw, these shrimp tacos are sure to be a crowd-pleaser.
To start, you’ll need 4 cups of medium-sized raw shrimp, peeled, deveined, and with the tails removed. Heat 2 teaspoons of vegetable oil in a large skillet over medium-high heat. Add the shrimp and sprinkle with 1 1/2 teaspoons of garlic salt. Cook the shrimp for 2-3 minutes on each side, until pink and cooked through. Set aside.
Next, it’s time to prepare the Chipotle Lime Slaw. Combine 1/2 a shredded green cabbage, 1/2 a shredded red cabbage, 1 small finely chopped red onion, and 1/2 a cup of roughly chopped fresh cilantro in a large bowl. Add 1/2 a cup of Chipotle Lime Crema Sauce and mix well. Taste and adjust seasoning as necessary.
For the Chipotle Lime Crema Sauce, whisk together 1/2 a cup of sour cream, 1/2 a cup of mayonnaise, 1 1/2 tablespoons of pureed chipotle peppers in adobo sauce, 2 tablespoons of fresh lime juice, 1/2 a teaspoon of garlic powder, and 1/4 teaspoon of kosher salt. This will be the perfect accompaniment to the shrimp and slaw.
To assemble the tacos, warm 8 small flour or corn tortillas in a dry skillet or on a griddle. Add a few pieces of cooked shrimp to each tortilla, and top with a generous spoonful of the Chipotle Lime Slaw. Drizzle with the Chipotle Lime Crema Sauce and serve immediately.
These Shrimp Tacos With Chipotle Lime Slaw are a wonderful blend of spicy, tangy, and savory flavors. They make a great meal for a summer evening or any time you want to bring a little bit of Mexican cuisine to your table. Enjoy!
RECIPE: Chipotle Lime Crema Sauce
Shrimp Tacos With Chipotle Lime Slaw
PREP TIME: 30 MINUTES
COOK TIME: 10 MINUTES
SERVINGS: 8 SERVINGS
Ingredients:
Shrimp
4 cups (two 12oz bags) medium size raw shrimp, peeled, deveined and tail removed
2 teaspoons vegetable oil
1 1/2 teaspoon garlic salt
Chipotle Lime Slaw
1/2 a green cabbage, shredded
1/2 a red cabbage, shredded
1 small red onion, finely chopped
1/2 cup fresh cilantro, roughly chop or leave whole
1/2 cup Chipotle Lime Crema Sauce, more or less to taste
Tortillas
8 small flour or corn tortillas, warmed
Chipotle Lime Crema Sauce
1/2 cup sour cream
1/2 cup mayonnaise
1 1/2 tablespoons chipotle peppers in adobo sauce, pureed
2 tablespoons fresh lime juice
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
Instructions:
- To start, you'll need 4 cups of medium-sized raw shrimp, peeled, deveined, and with the tails removed. Heat 2 teaspoons of vegetable oil in a large skillet over medium-high heat. Add the shrimp and sprinkle with 1 1/2 teaspoons of garlic salt. Cook the shrimp for 2-3 minutes on each side, until pink and cooked through. Set aside.
- Next, it's time to prepare the Chipotle Lime Slaw. Combine 1/2 a shredded green cabbage, 1/2 a shredded red cabbage, 1 small finely chopped red onion, and ½ a cup of roughly chopped fresh cilantro in a large bowl. Add 1/2 a cup of Chipotle Lime Crema Sauce and mix well. Taste and adjust seasoning as necessary.
- For the Chipotle Lime Crema Sauce, whisk together 1/2 a cup of sour cream, 1/2 a cup of mayonnaise, 1 1/2 tablespoons of pureed chipotle peppers in adobo sauce, 2 tablespoons of fresh lime juice, 1/2 a teaspoon of garlic powder, and 1/4teaspoon of kosher salt. This will be the perfect accompaniment to the shrimp and slaw.
- To assemble the tacos, warm 8 small flour or corn tortillas in a dry skillet or on a griddle. Add a few pieces of cooked shrimp to each tortilla, and top with a generous spoonful of the Chipotle Lime Slaw. Drizzle with the Chipotle Lime Crema Sauce and serve immediately. Enjoy!
about the AUTHOr
Stasia Boschetti is an American culinary writer and the founder of American Country Living. With more than thirty years of experience in the kitchen, a background in catering, extensive travel, and a strong knowledge of regional food traditions, she writes about the recipes, histories, and customs that have shaped the way America cooks. She lives in the United States with her husband, family, and rescue animals.
