Description
Delicious Baja shrimp tacos wrapped in soft tortillas, filled with spicy shrimp, creamy chipotle sauce, and crunchy slaw. A perfect blend of vibrant flavors and textures.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1 tbsp olive oil
- 2 cups shredded purple cabbage
- 1 cup shredded green cabbage
- 1/2 cup shredded carrots
- 1/4 cup chopped cilantro
- Juice of 1 lime
- 8 small flour or corn tortillas
- Lime wedges for serving
- 1/2 cup mayonnaise
- 2 tbsp sour cream
- 1-2 chipotle peppers in adobo sauce, finely chopped
- 1 tsp lime juice
- 1 tsp honey
Instructions
- In a mixing bowl, toss the shrimp with chili powder, cumin, paprika, garlic powder, and salt until evenly coated.
- Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and fully cooked. Remove from heat and let rest.
- In a separate bowl, combine the purple cabbage, green cabbage, carrots, cilantro, and lime juice. Toss until well mixed and set aside.
- For the chipotle sauce, whisk together mayonnaise, sour cream, chipotle peppers, lime juice, and honey in a small bowl. Adjust seasoning to taste.
- Warm the tortillas until pliable, then assemble the tacos by adding slaw, shrimp, and chipotle sauce on each tortilla.
- Serve immediately with lime wedges on the side.
Notes
For crunchy slaw, consider adding radishes or snap peas. Adjust the spiciness of the sauce by adding more chipotle peppers.
