Illustration, not a photo of this dishChipotle Shrimp Tacos with Lime Slaw
Shrimp cook in four minutes, so make the crunchy lime slaw and chipotle crema first. Weeknight tacos at their fastest.
Ingredients
- 3 cups coleslaw mix
- 2 limes
- ½ cup chopped cilantro
- 1¼ tsp kosher salt
- ⅓ cup sour cream
- 1 chipotle in adobo minced, plus a spoonful of the sauce
- 1¼ lb large shrimp peeled and deveined
- 1 tsp chili powder
- 1 tsp ground cumin
- 2 cloves garlic minced
- 2 tbsp olive oil
- 12 corn tortillas
- 1 avocado sliced
About 500 calories a serving
- Calories
- 500
- Protein
- 36 g
- Carbs
- 47 g
- Fat
- 21 g
- Fiber
- at least 11 g
- Sugar
- at least 4.5 g
- Sodium
- 620 mg
An estimate from each ingredient's USDA values (USDA FoodData Central, SR Legacy 2018-04), not a lab measurement.
Steps
Toss 3 cups coleslaw mix with the juice of 1 lime, ¼ cup chopped cilantro, and ¼ tsp kosher salt. Set aside to soften.
Stir together ⅓ cup sour cream, 1 chipotle in adobo, and the juice of ½ lime for the crema.
Pat 1¼ lb large shrimp dry and toss with 1 tsp chili powder, 1 tsp ground cumin, 2 cloves garlic, and the rest of the salt (1 tsp kosher salt).
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Cook the shrimp in a single layer, turning once, until pink and curled.
Warm 12 corn tortillas. Fill with shrimp, slaw, 1 avocado, the crema, and the rest of the cilantro (¼ cup chopped cilantro). Serve with wedges from the last lime (½ lime).
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