Chipotle BBQ Shrimp Tacos with Creamy Ranch Slaw.
Ingredients
- 1 cup sour cream or plain Greek yogurt
- 3/4 cup fresh cilantro, finely chopped
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- juice from 2 limes
- 1 teaspoon kosher salt
- 3 cups shredded cabbage
- 2 tablespoons chopped fresh chives
- 1 1/2 pounds large shrimp, peeled and deveined
- 2-3 teaspoons chipotle chili powder
- 2 teaspoons smoked paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 2 tablespoons extra virgin olive oil
- warmed corn or flour tortillas, for serving
- 1 mango, diced
- 1 avocado, diced
- 1 jalapeńo, seeded and chopped
- juice and zest from 1 lime
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- 1. Make the ranch. Combine all ingredients in a glass jar and shake or stir until creamy.
- 2. To make the slaw, add the cabbage to a bowl with a few spoonfuls of the ranch and toss to combine. Add the cilantro and chives, and season with salt.
- 3. To cook the shrimp. Pat the shrimp dry, then toss with the chipotle chili powder, paprika, cumin, garlic powder, and salt.
- 4. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the shrimp and cook until pink and lightly charring, about 3-4 minutes per side. Remove from the heat.
- 5. To make the salsa, combine all the ingredients in a bowl.
- 6. Stuff the slaw into the warmed tortillas. Top with shrimp, salsa, and additional ranch. Enjoy!
Source
Original recipe: View Original
:max_bytes(150000):strip_icc()/23968shrimp-alfredo-pastalutzflcat4x2-6a0ab5bdb16c4d21baa5bc406586a1a0.jpg)