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Shrimp Tacos with Spicy Cabbage Slaw

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Serves 2

  • by Kristine Kidd from Fine Cooking
    Issue 120

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

  • 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

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.

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

Photo: Scott Phillips

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.

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

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