15-Minute Shrimp Tacos with Spicy Chipotle Slaw
Recipe from Food Network
Ingredients
- 1 pound medium (26/30) peeled and deveined shrimp, tails removed
- 2 teaspoons chili powder
- Kosher salt
- 2 tablespoons canola oil
- 4 scallions, thinly sliced
- One 15-ounce can black beans, drained and rinsed
- 1/3 cup prepared chipotle mayonnaise
- 2 limes (1 zested and juiced, 1 cut into wedges)
- One 14-ounce bag store-bought coleslaw mix (about 6 cups)
- 1 bunch fresh cilantro, leaves and soft stems roughly chopped
- Sour cream or Mexican crema, for serving
- 8 corn tortillas, warmed
Method
- Heat a large cast-iron skillet over medium-high heat. Combine shrimp, chili powder, and salt; mix well.
- Add canola oil to hot skillet and coat evenly. Add shrimp and cook, turning once, approximately 2 minutes until opaque and cooked through. Transfer to a serving bowl and loosely cover with foil.
- Stir 2 tablespoons water into the skillet drippings, scraping up browned bits. Reserve 1 tablespoon scallions for garnish; add remainder to skillet.
- Cook until slightly softened, about 1 minute. Add black beans with salt and warm through, approximately 1 minute.
- In a large bowl, combine chipotle mayonnaise, lime zest, lime juice, and salt. Add coleslaw mix and half the cilantro; stir to combine.
- Serve shrimp alongside beans, slaw, remaining cilantro, scallions, sour cream or crema, lime wedges, and warm tortillas.
To drink
- Pairing
- Cloudy Bay 2023 Sauvignon Blanc (Marlborough), $65.00
- On a budget
- Barefoot 2025 Pinot Grigio (California), $13.00