Description
Delicious and quick-to-prepare Baja shrimp tacos with a vibrant slaw and creamy chipotle sauce.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1 tbsp olive oil
- 2 cups shredded purple cabbage
- 1 cup shredded green cabbage
- 1/2 cup shredded carrots
- 1/4 cup chopped cilantro
- Juice of 1 lime
- 8 small flour or corn tortillas
- Lime wedges for serving
- 1/2 cup mayonnaise
- 2 tbsp sour cream
- 1-2 chipotle peppers in adobo sauce, finely chopped
- 1 tsp lime juice
- 1 tsp honey
Instructions
- In a mixing bowl, toss the shrimp with chili powder, cumin, paprika, garlic powder, and salt until coated evenly.
- Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and fully cooked. Remove from heat and set aside.
- In a large mixing bowl, combine shredded purple cabbage, green cabbage, shredded carrots, chopped cilantro, and lime juice; toss to mix and set aside.
- In a small bowl, whisk together mayonnaise, sour cream, chopped chipotle peppers, lime juice, and honey; adjust seasoning to taste.
- Warm the tortillas in a skillet or microwave until pliable.
- Assemble the tacos by layering slaw on each tortilla, adding shrimp and a drizzle of chipotle sauce. Garnish with cilantro and lime juice.
- Serve immediately with lime wedges.
Notes
For best flavor, marinate the shrimp for 30 minutes before cooking. Keep leftovers in an airtight container in the refrigerator for up to two days.