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Adobo Shrimp Tacos with a Jalapeño Slaw

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  • Prep 60 min
  • Total 1 hr 20 min
  • Ingredients 20
  • Servings 4
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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.
by Sonia Mendez Garcia
Updated Sep 14, 2015
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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

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.

Expert Tips

  • tip 1
    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.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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.
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