Shrimp Tacos with Spicy Cabbage Slaw

Shrimp Tacos with Spicy Cabbage Slaw
Photo by Scott Phillips


  • 1 Tbs. plus 2 tsp. fresh lime juice
  • 4 6- to 7-inch corn tortillas
  • 10 oz. deveined, easy-peel medium shrimp (41 to 50 per lb.), peeled
  • 2 Tbs. vegetable oil
  • Lime wedges, for serving
  • 5 oz. packaged classic coleslaw mix (about 2-½ cups)
  • ¼ cup chopped fresh cilantro
  • + 3 more ingredients
    • ¼ cup mayonnaise
    • 1 tsp. minced chipotles in adobo
    • Kosher salt

In a medium bowl, mix the mayonnaise, 2 tsp. of the lime juice, and the chipotles in adobo. Stir in the coleslaw mix and cilantro. Heat a heavy-duty 12-inch skillet over medium heat. One at a time, heat the tortillas, flipping once, until softened, about 30 seconds per side. Wrap in a clean dish...

View full recipe at Fine Cooking


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