Chile Shrimp Tacos with Slaw
- PREP 30min
- COOK 15min
- TOTAL 45min
Meet your new favorite shrimp tacos! This is just as easy to make as it is to eat! You can make the red cabbage slaw in advance, in fact, I prefer it a day old. The shrimp are tossed in a blend of chile powders and spices. Ancho chile is sweet and mild, while chipotle powder is smoky and hot. We use ancho chile powder a lot at home and highly suggest investing in it. The chipotle powder is also delicious and versatile, but you can substitute it for a smoked paprika in a pinch.
You Will Need
1 pound (450g) large shrimp, peeled and deveined
2 teaspoons ancho chile powder
¼ teaspoon chipotle chile powder or smoked paprika
1 teaspoon unsweetened cocoa powder
¼ teaspoon ground cumin
¼ teaspoon ground coriander
1 ½ tablespoons butter
2 cups shredded red cabbage
½ cup thinly sliced onion
½ cup fresh cilantro leaves and tender stems, about half a bunch
2 limes
1 ripe avocado
Salt and fresh ground black pepper
8 medium corn tortillas or flour tortillas
Directions
1Season the shrimp: Pat the shrimp dry and place them in a medium bowl. Add the ancho chile powder, chipotle chile powder (or smoked paprika), unsweetened cocoa powder, ground cumin, ground coriander, and ¼ teaspoon of fine sea salt. Toss well to coat. Set aside for 10 to 15 minutes.
2Make the slaw: In a medium bowl, combine the shredded cabbage, thinly sliced onion, and half of the fresh cilantro. Squeeze the juice from half a lime over the mixture, then season generously with salt and pepper. Toss everything together and set aside.
3Warm the tortillas: Wrap the tortillas in two stacks of 6 in aluminum foil. Place into a 350°F (177°C) oven for 15 to 20 minutes, or until heated through.
4Make the avocado mash: Halve the avocado and remove the pit. Scoop the flesh into a medium bowl and use a fork to mash it until smooth. Add the juice from half of a lime and the remaining cilantro. Season with salt and pepper to taste, mixing well.
5Cook the chile butter shrimp: Melt 1 ½ tablespoons of butter in a large skillet over medium heat. Add the shrimp and cook until opaque throughout, about 2 minutes on each side. Finish by squeezing the juice from the remaining half lime over the cooked shrimp.
6Build the tacos: To assemble, spread some of the mashed avocado onto each warmed tortilla. Top with 3 to 4 shrimp and a generous spoonful of the red cabbage slaw (you might have some slaw leftover). Serve immediately with any remaining slaw and lime wedges on the side for squeezing.
Adam and Joanne's Tips
- The nutrition facts provided below are estimates.