Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Shrimp Tacos with Spicy Cabbage Slaw

Scott Phillips

Servings: 2

Packaged coleslaw mix saves prep time for this fresh-tasting taco. Buying peeled shrimp, if you can find them, would save a step, too.

Ingredients

  • 1/4 cup mayonnaise
  • 1 Tbs. plus 2 tsp. fresh lime juice
  • 1 tsp. minced chipotles in adobo
  • 5 oz. packaged classic coleslaw mix (about 2-1/2 cups)
  • 1/4 cup chopped fresh cilantro
  • 4 6- to 7-inch corn tortillas
  • 2 Tbs. vegetable oil
  • 10 oz. deveined, easy-peel medium shrimp (41 to 50 per lb.), peeled
  • Kosher salt
  • Lime wedges, for serving

Nutritional Information

      Calories (kcal) : 630
      Fat Calories (kcal): 360
      Fat (g): 41
      Saturated Fat (g): 5
      Polyunsaturated Fat (g): 19
      Monounsaturated Fat (g): 12
      Cholesterol (mg): 225
      Sodium (mg): 760
      Carbohydrates (g): 36
      Fiber (g): 4
      Protein (g): 32

Preparation

  • In a medium bowl, mix the mayonnaise, 2 tsp. of the lime juice, and the chipotles in adobo. Stir in the coleslaw mix and cilantro.
  • Heat a heavy-duty 12-inch skillet over medium heat. One at a time, heat the tortillas, flipping once, until softened, about 30 seconds per side. Wrap in a clean dishtowel to keep warm.
  • Heat the oil in the skillet over medium heat until shimmering hot. Add the shrimp, season with salt, and cook, stirring, until just opaque throughout, about 2 minutes. Remove from the heat and drizzle with the remaining 1 Tbs. lime juice. Wrap the shrimp and slaw in the warm tortillas. Serve with lime wedges on the side.

Reviews

Rate or Review

Reviews

  • Las57 | 02/01/2013

    1st time I've every rated a recipe, but felt I must! It was VERY good - must use corn tortillas. Made own coleslaw primarily with Savoy cabbage with a bit of green cabbage. Added shredded carrot, finely diced red onion, a bit of grn pepper and some serano pepper I had. Mayo dressing is great. Spice level just right. Agree, you won't be disappointed.

  • AmberlovestoEAT | 01/29/2013

    Ah-mazing!!! This simple recipe is quick, easy, and quite satifying! PLEASE try it!!! You wont be disappointed!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Season 4 Bonus Episode: New York City

Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks