20-Minute Shrimp Tacos with Chipotle Slaw

Name: 20-Minute Shrimp Tacos with Chipotle Slaw
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 cups shredded green cabbage; 2 cups shredded red cabbage; ¼ cup roughly chopped cilantro leaves; ¼ cup halved and thinly sliced red onion; ¼ Cup Side Dish Chipotle Ranch; 1 pound peeled and deveined shrimp (36-40); 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1 teaspoon chili powder; ½ teaspoon ground cumin; ½ teaspoon dried oregano; 2 tablespoons avocado oil; 2 garlic cloves, Minced; 8 tortillas (I use Siete Brand Almond Flour Tortillas; sub butter lettuce leaves for Whole30); Fresh cilantro leaves; Your favorite hot sauce; 1 lime, cut into wedges

Alex Snodgrass

Servings

Cook Time

20 minutes

Gluten-Free

Dairy-Free

Paleo

Whole30 (if modified)

Grain-Free (if modified)

View a step-by-step video of this delicious recipe here.

20-Minute Shrimp Tacos with Chipotle Slaw

Ingredients

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2 cups shredded green cabbage
2 cups shredded red cabbage
¼ cup roughly chopped cilantro leaves
¼ cup halved and thinly sliced red onion
¼ Cup Side Dish Chipotle Ranch

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1 pound peeled and deveined shrimp (36-40)
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon dried oregano
2 tablespoons avocado oil
2 garlic cloves, Minced

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8 tortillas (I use Siete Brand Almond Flour Tortillas; sub butter lettuce leaves for Whole30)
Fresh cilantro leaves
Your favorite hot sauce
1 lime, cut into wedges

Method

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In a large bowl, add the green and red cabbage, cilantro, red onion and Chipotle Ranch. Toss to combine then set aside while you cook the shrimp.

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Pat dry the shrimp and add to a large bowl. Add the salt, pepper, chili powder, cumin, and oregano. Toss to coat the shrimp.
Heat the oil in a large skillet over medium-high heat. Add the garlic and the shrimp and spread into a single layer. Cook until golden brown and cooked through; 2-3 minutes per side.

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First, warm the tortillas. You can do this 2 ways:
--For a Gas Stovetop: Fire up the burners on your stove to the lowest setting. One at a time, carefully place a tortilla directly on the burner and flip after about 45 seconds. As you finish cooking the tortillas, place them onto a towel and close the towel up to steam the tortillas and keep them warm.
--For an Electric Stovetop: Place the tortillas in a dry (no oil) stainless steel skillet over medium heat and cook them for about 30 seconds on each side.
Place the slaw on the bottom of each tortilla and top with the shrimp. Garnish with cilantro, your favorite hot sauce (if using) and serve with a lime wedge for squeezing.