Alright, we’re moving on from zoodles. Shrimp tacos. Summer of shrimp tacos, people.
Ok, not really, because shrimp walks a fine line between “Ooooh this is different!” every once in awhile and “Ooooh ook this is fishy,” after the third night. Right? Just me?
EITHER WAY. Shrimp tacos on a Tuesday night were exactly what I needed. Mondays get a bad rap for being the beginning of the week, but Tuesdays are when people actually send emails and expect you to get sh*t done. And that calls for shrimp tacos.
But I’d be lying if I said these little shimpees were the main event. They were a close second – like the opening act you loved so much you find them on YouTube that same night. Really, it’s the chipotle slaw with lime that brings this all together. It’s spicy, tangy, crunchy and everything I’ve ever wanted in a taco.
The slaw is easy to throw together, too. I went the extra mile and made my own chipotle mayo – I know, I know, I can’t help myself – then added it to a bag of pre-mixed slaw. You can make this even easier on yourself with pre-made chipotle mayo.
Not into chipotle? If you have sriracha (or another hot sauce) and mayo hanging out in the fridge, that could work just as well. Not into spicy OR mayo? I can’t help you there.
Enjoy these shrimpee babies the next time your taco Tuesday needs a little kick. Recipe originally from the Food Network.
Shrimp Tacos with Chipotle Slaw
Ingredients
1 lb. shrimp, deveined, tails removed
2 tsp. chili powder
Kosher salt
2 tbsp. canola oil
4 scallions, thinly sliced
15 oz. can black beans, drained and rinsed
1/3 cup chipotle mayo (see notes for homemade)
2 limes, 1 zested and juiced, 1 cut into wedges
14 oz. bag of coleslaw mix
1 bunch fresh cilantro, leaves and stems roughly chopped
Sour cream for serving
Corn tortillas
Instructions
Heat a large cast-iron skillet over medium-high heat.
Combine the shrimp, chili powder and a large pinch of salt in a bowl to combine.
Once the pan is hot enough, add the canola oil and swirl to coat.
Add the shrimp and cook until no longer opaque and just cooked through, turning only once, about 2 minutes.
Transfer to a bowl and cover loosely with foil to keep warm.
Stir 2 tbsp. water into the skillet and scrape up any browned bits at the bottom. This will
Reserve 1 tbsp. scallions for garnish and add the rest to the skillet.
Cook until the scallions are softened, stirring frequently, about 1 minute.
Add the beans and a large pinch of salt and cook until warmed through, another minute.
Turn off heat and reserve.
In a large bowl, stir chipotle mayo, lime zest and juice and pinch of salt. Add coleslaw and half the cilantro, stir to combine.
Serve the shrimp alongside the beans, coleslaw, remaining cilantro, scallions, sour cream, lime wedges and warm tortillas.
Test Kitchen Notes
If you’re feeling like an overachiever, you can absolutely make your own chipotle mayo. Grab a can of chipotle peppers in adobo sauce, and chop up 2-3 peppers. Add the chopped peppers and 1-2 tbsp. adobo sauce to 1/3 cup mayo. Stir to combine. If you’re not sure about the level of spice you want, start with one pepper and go from there.
Please, for the love of Ina, TOAST YOUR TORTILLAS. If you have a gas stove, put the tortillas directly on the range and cook above the flame, watching closely and flipping over every 10-15 seconds or so.
BONUS MEAL: We ended up with more slaw than shrimp, so I took the leftovers and added some canned chicken and the few remaining black beans. This makes for an excellent chicken salad to bring to lunch the next day. WINNER WINNER SHRIMPY DINNER.
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