Ingredients
For the Shrimp:
1 lb Large shrimp, peeled & deveined
1 tbsp Olive oil
2 cloves Garlic, minced
1 tsp Chili powder
1/2 tsp Ground cumin
Salt and black pepper, to taste
For the Slaw:
3 cups Green cabbage, thinly sliced
1 cup Red cabbage, thinly sliced
1 medium Carrot, grated
1/4 cup Fresh cilantro, chopped
3 tbsp Lime juice
2 tbsp Extra virgin olive oil
1/2 tsp Salt
For Assembly & Sauce:
8-10 Corn or flour tortillas
1/2 cup Sour cream or Mexican crema
1 tsp Chipotle pepper in adobo, minced (or to taste)
1 Avocado, diced
1/2 cup Queso fresco or feta, crumbled
Lime wedges, for serving
Instructions
1. Prep the Slaw: Combine sliced cabbages, carrot, and cilantro in a bowl. Whisk lime juice, olive oil, and salt; toss with the cabbage mixture. Chill.
2. Make Sauce: Stir together sour cream/crema and minced chipotle pepper. Refrigerate until serving.
3. Cook Shrimp: Season shrimp with chili powder, cumin, salt, and pepper. Heat olive oil in a skillet and cook shrimp for 2-3 minutes per side until opaque.
4. Warm Tortillas: Heat tortillas in a dry skillet for 15-30 seconds per side until pliable. Stack and keep warm in a kitchen towel.
5. Assemble: Layer warm tortilla with slaw, shrimp, chipotle sauce, avocado, and crumbled cheese. Serve with lime wedges.
Notes
Pro-Tips:
• Do not overcook the shrimp; 2-3 minutes per side is all they need to stay succulent.
• Make the slaw at least 30 minutes ahead to allow flavors to meld.
• Warm your tortillas properly in a dry pan for the best texture and flavor absorption.
Variations:
• Add chopped pineapple to the slaw for a tropical twist.
• Replace chipotle cream with salsa verde for a tangier profile.
• Use butter lettuce leaves for a low-carb, gluten-free alternative to tortillas.
- Prep Time: 20
- Cook Time: 10
- Category: Dinner
- Method: Sauté
- Cuisine: Mexican-inspired