Shrimp tacos with spicy cabbage slaw


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IngredientsShrimp tacos with spicy cabbage slaw

  • ¼ cup mayonnaise
  • 1 tablespoon plus 2 teaspoons fresh lime juice
  • 1 teaspoon minced chipotles in adobo
  • 5 ounce package classic coleslaw mix (about 2 1/2 cups).
  • ¼ cup chopped fresh cilantro
  • 4 6-to-7 inch corn tortillas
  • 2 tablespoons vegetable oil
  • 10 ounce deveined easy-peel medium shrimp 41 to 50 per pound
  • Kosher salt
  • Lime wedges for serving


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

Serve with lime wedges on the side.

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