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Chipotle Shrimp Tacos Recipe

Name: Chipotle Shrimp Tacos
Total time: 15 min
Yield: 4
Ingredients: 1 lb. frozen cooked salad-size shrimp, thawed; 1 tsp. chipotle chile powder; 0.25 tsp. garlic powder; 1 tsp. kosher salt, divided; 1 Tbsp. olive oil; 3 cups shredded coleslaw mix; 0.5 small (8-oz.) red onion, thinly sliced (about 1/2 cup); 0.33 cup chopped fresh cilantro, plus more for garnish; 3 Tbsp. fresh lime juice (from 2 limes); 3 Tbsp. mayonnaise; 0.5 tsp. granulated sugar; 8 (6 1/2-in.) flour tortillas, toasted; Lime wedges, for serving; Hot sauce, for serving

Southern Living

Smoky chipotle powder adds intense flavor to these shrimp tacos, but it's balanced by a creamy, cool slaw. Get the recipe for Chipotle Shrimp Tacos.

Ingredients

1 lb. frozen cooked salad-size shrimp, thawed

1 tsp. chipotle chile powder

0.25 tsp. garlic powder

1 tsp. kosher salt, divided

1 Tbsp. olive oil

3 cups shredded coleslaw mix

0.5 small (8-oz.) red onion, thinly sliced (about 1/2 cup)

0.33 cup chopped fresh cilantro, plus more for garnish

3 Tbsp. fresh lime juice (from 2 limes)

3 Tbsp. mayonnaise

0.5 tsp. granulated sugar

8 (6 1/2-in.) flour tortillas, toasted

Lime wedges, for serving

Hot sauce, for serving

Method

Pat shrimp dry with paper towels. Mix together shrimp, chipotle chile powder, garlic powder, and 1/2 teaspoon of the salt in a medium bowl until combined.

Heat oil in a large nonstick skillet over medium-high. Add shrimp, and cook, stirring occasionally, until heated through, about 1 minute.

Stir together coleslaw mix, red onion, cilantro, lime juice, mayonnaise, sugar, and remaining 1/2 teaspoon salt in a medium bowl.

Top each toasted tortilla with about 1/2 cup coleslaw mixture and 1/3 cup cooked shrimp. Serve with lime wedges and hot sauce. Garnish with cilantro, if desired.

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