Steven loves tacos so when he's home I try to make them pretty often. When he requested shrimp tacos I knew exactly how I would prepare them. I seasoned the shrimp with earthy spices like cumin and coriander and dressed the filling with chipotle slaw. The flavors are delicious together and the zesty slaw is the perfect foil to the shrimp. This is perfect for a weeknight meal since it comes together quickly. The best part...Steven loved them.
Ingredients for Shrimp Tacos with Chipotle Slaw:
2 pounds small shrimp (31-40 count), cleaned
2 tablespoons grapeseed oil
1 1/2 teaspoons cumin
1 teaspoon coriander
1/2 teaspoon kosher salt
1/4 teaspoon smoked paprika
1- 14-ounce bag coleslaw mix
3/4 cup mayo
1/4 cup plus 2 tablespoons fresh lime juice, 3-5 limes depending on size
zest of 1 lime
2 teaspoons minced canned chipotle peppers and sauce
2 tablespoons sliced scallions
2 tablespoons chopped cilantro
Serve tacos with sliced radishes and lime wedges.
Time-Saving Tips: The slaw can be made 1-2 hours in advance and kept in the refrigerator.
Let's see what we need.
Now we're ready to cook.
First, make the dressing for the slaw. Combine the mayonnaise, lime juice, lime zest and chopped chipotle peppers in adobo sauce. Pour coleslaw mix into a medium-sized bowl. and add the dressing; combine well. Once dressing my is fully incorporated into the cabbage, fold in the cilantro and chopped scallions. Set aside.
Mix the shrimp with the cumin, coriander, salt, and smoked paprika. I like to do this in a baggie. Heat the oil in the pan and add the shrimp. Cook over medium-high heat until the shrimp just turn pink. Remove from the heat.
Now you're ready to assemble the tacos.
They're ready! They look great and taste awesome. The crunch and spiciness of the slaw are perfect with the shrimp. Topping with radish and a squirt of lime juice brings all of the flavors together. These are easy enough to prepare any night of the week and deliciousness enough to serve when entertaining.