Skillet Shrimp Tacos With Slaw And Chipotle Crema

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 18 min · Shellfish · pescatarian, high-protein

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Ingredients

• 3/4 lb raw shrimp, peeled
• 18 street size corn tortillas
• 2 cups bagged coleslaw mix
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1, diced avocado
• 1, juiced plus wedges lime
• 1 tbsp olive oil
• 1 tsp each chipotle chili powder, cumin and salt
• 1/4 cup, chopped cilantro

Method (tap to check — screen stays awake)

1. Stir the sour cream, mayonnaise, half the lime juice and the chipotle powder into a loose crema, then toss the slaw mix with the rest of the lime juice and a pinch of salt.
2. Pat the shrimp bone dry and season with cumin and salt - wet shrimp will steam grey instead of browning.
3. Get the oil shimmering in a wide skillet over high heat and cook the shrimp in a single layer, 90 seconds a side, until they curl into loose Cs and the edges catch colour. Crowded shrimp will not brown, so work in two batches.
4. Warm the tortillas in the empty pan for 15 seconds a side, double them up, and load with shrimp, slaw, avocado, crema and cilantro.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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