Description
Crispy blackened shrimp meet tangy chipotle-lime slaw in warm corn tortillas. A smoky, zesty, handheld Tex-Mex dish with bold flavors and quick prep time.
Ingredients
1.5 lbs shrimp (peeled and deveined)
8 large corn tortillas
½ head cabbage (green and purple mix)
1–2 adobo-sauced chipotle peppers
1/3 cup mayonnaise
1 small jalapeño (seeds removed for milder heat)
2 tbsp lime juice
1 tbsp chopped cilantro (optional)
1 tsp ground cumin
1 tsp smoked paprika
1 tsp garlic powder
½ tsp cayenne pepper
½ tsp salt
¼ tsp black pepper
Instructions
Shred cabbage; toss with mayonnaise, chipotle peppers, lime juice, and chopped jalapeño. Mix slaw evenly in a bowl.
Remove tails from shrimp (optional). Pat dry and season with cumin, paprika, garlic powder, cayenne, salt, and black pepper.
Heat 1 tbsp oil or butter (halal) in a skillet over high heat. Cook shrimp until charred and firm (2–3 minutes per side). Toss with 1 tsp lime juice.
Warm tortillas at 350°F for 5 minutes. Fill each with 3–4 shrimp, 2 tbsp slaw, and cilantro (optional). Serve immediately.
Notes
For milder heat: use ½ chipotle and remove jalapeño seeds.
Ensure skillet is smoking hot before adding shrimp for maximum char.
Leftovers reheat well in a 350°F oven.
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Searing
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 2 tacos
- Calories: 420
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 230mg