Servings: 2
Ingredients
- ½ lb large shrimp deveined + peeled
- 2 tbsp olive oil extra virgin, divided
- 1 tsp lime juice
- 1 tsp chipotle chili pepper powder
- 2 tbsp butter divided
- 4 street taco flour tortillas
- 1 tsp fresh cilantro chopped
Chipotle Lime Slaw
- 1 cup coleslaw mix
- 1 medium avocado diced
- ⅓ cup mayonaise
- ⅓ cup red onion finely diced
- 1 whole Chipotle Pepper in Adobo Sauce minced
- ½ fresh lime juiced, or 1 tbsp lime juice
- ½ tsp lime zest
- ¼ cup fresh cilantro chopped
Instructions
- In a large bowl, add the shrimp, 1 tbsp olive oil, lime juice, and chipotle chili pepper powder. Mix to fully coat then cover and chill for 10-15 minutes.
- Heat large skillet over medium-high heat. Add 1 tbsp olive oil and sautee the shrimp for 2-3 min on each side. Remove and keep warm while you prepare the taco shells.
- In a cast iron griddle pan or skillet, melt 1 tbsp butter over medium heat. Coat both sides in the melted butter then fry for 1-2 minutes or until golden brown on both sides.
Chipotle Lime Slaw
- In a large bowl, add the mayonnaise, diced red onions, minced chipotle pepper, lime juice, lime zest, and cilantro. Mix until combined.
- Add in the avocados and coleslaw mix. Gently fold to fully coat the coleslaw, and try not to mash the avocados.
- Serve chilled. For maximum flavor - cover with clear wrap and chill in the fridge for at least 20 minutes
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