Chipotle Shrimp Tacos
I live for tacos! Tacos of all varieties give me life. These shrimp tacos are so good, and definitely hit the spot when I’m craving a good and flavorful taco. The spiciness of the shrimp with the cool crunchy cabbage give a great balance.
This Taco Tuesday, I’ll be celebrating with these Chipotle Shrimp Tacos, and strongly suggest you do the same. They are so tasty and you will not regret it. Best of all, they take no time to put together – simplicity is best sometimes. Especially on a busy weeknight.
Chipotle Shrimp Tacos
Ingredients
- 2 cups green cabbage (I mix in ½ cup purple cabbage for color), shredded
- ½ cup dairy-free Greek yogurt
- ½ lime, zested and juiced
- 1 jalapeno (use half for less spice)
- ½ bunch of cilantro
- 2 cloves garlic
- Pink Himalayan salt, to taste
- Black pepper, to taste
- 1-pound shrimp, peeled and deveined
- ½ teaspoon pink Himalayan salt
- ½ teaspoon black pepper
- 1 tablespoon avocado or coconut oil
- 1-2 tablespoons adobo sauce from can of chipotles in adobo
- Siete Family Foods tortillas, or tortillas of choice
- 1 avocado, thinly sliced
Instructions
- In a medium bowl add cabbage
- In a blender mix together yogurt, lime juice and zest, jalapeno, cilantro, and garlic. Blend until smooth. Season to taste with salt and pepper. Add the sauce to the cabbage and mix well. Let sit in fridge while you prepare the shrimp.
- Heat 1 tablespoon oil in a large pan over medium-high heat until hot but not smoking. Dry the shrimp and season with salt and pepper. Add the shrimp to the pan and cook 2-3 minutes each side or until the shrimp is cooked through. Reduce heat to low and add adobo sauce and stir until shrimp are coated.
- While the shrimp cook, warm tortillas.
- Add shrimp to the bottom of the tortillas and top with the slaw and avocado slices. Can top with any extra sauce from the shrimp or slaw mixture, if desired.
