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Adobo Shrimp Tacos with a Jalapeño Slaw

  • Prep 60 min
  • Total 1 hr 20 min
  • Ingredients 20
  • Servings 4

Ingredients

1
lb uncooked jumbo shrimp, cleaned
1
tablespoon chile ancho powder
1
teaspoon smoked paprika
1
teaspoon garlic powder
2
teaspoons salt
1
teaspoon pepper
1/2
teaspoon ground oregano
1/2
teaspoon chipotle powder
1/3
cup canola oil
2
tablespoon honey
Juice of 2 limes
3
cups green cabbage, finely shredded
1
red bell pepper, diced
2
jalapeños, deseeded, diced
2
green onions, chopped
1
carrot, shredded
1/4
cup cilantro, chopped
8
corn tortillas
1
avocado, sliced into 8 wedges
Mexican hot sauce

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Leftover cilantro? Keep it fresh for up to 10 days in a glass of water, cover top with plastic storage bag and store in refrigerator.

Indulge your taste buds with a variety of flavors and textures in this shrimp taco recipe. A fresh crisp jalapeño coleslaw, inside of a crunchy corn tortilla, savory shrimp with a kick from the chipotle and a little sweetness from the honey.

Directions

  • 1 In a large glass bowl, combine the shrimp with chile ancho, paprika, garlic powder, 1 teaspoon salt, 1/2 teaspoon pepper, oregano, chipotle powder, 2 tablespoons canola oil, 2 tablespoons honey and juice of 1 lime. Stir well to combine. Cover and refrigerate for 1 hour.
  • 2 In another bowl, combine the cabbage, bell pepper, jalapeño, green onion, carrot, cilantro, remaining lime juice, 2 tablespoons canola oil, 1 teaspoon salt and 1/2 teaspoon pepper. Stir well to combine, cover and chill until ready to serve. Stir and taste for salt before serving.
  • 3 Preheat oven to 200°F.
  • 4 Preheat a large nonstick skillet to medium heat for 5 minutes. Brush the corn tortillas on both sides with remaining canola oil. Cook two or three tortillas at a time in hot skillet. Cook for 2 minutes, then fold over into a taco shape. Turning as needed, cook until shell is slightly crisp, keep warm in preheated oven until ready to serve.
  • 5 Remove shrimp from refrigerator. Add 1 to tablespoons of canola oil to that same skillet you made the shells in. Preheat to medium high heat for 5 minutes. Add the shrimp and stir fry just until shrimp turns pink, about 3 minutes. Cover and remove from heat.
  • 6 Remove taco shells from oven. Fill the shells half way with the jalapeño slaw, top with 3 to 4 shrimp, avocado slice and hot sauce. Serve two tacos per serving.

Indulge your taste buds with a variety of flavors and textures in this shrimp taco recipe. A fresh crisp jalapeño coleslaw, inside of a crunchy corn tortilla, savory shrimp with a kick from the chipotle and a little sweetness from the honey.

Rate and Comment

Sonia Mendez Garcia Sonia Mendez Garcia
September 14, 2015

Indulge your taste buds with a variety of flavors and textures in this shrimp taco recipe. A fresh crisp jalapeño coleslaw, inside of a crunchy corn tortilla, savory shrimp with a kick from the chipotle and a little sweetness from the honey.