This taco dinner couldn’t be simpler or quicker to make. Improvise with ingredients as needed (see above), try new things. In a pickle? (not the onion pickle, a pickle-pickle) give me a ring, I’m here to help. Oh, and did I mention, they’re gluten-free?
2 chipotle chiles in adobo sauce
2 tablespoons adobo sauce from chipotle can
2 tablespoons honey
1 lime, zested with microplane
1 lb. medium to large shrimp, peeled, deveined (well dried with paper towels)
½ cup sour cream
1 small garlic clove, grated with microplane
¼ head of napa cabbage, sliced very thin
1 half bunch cilantro with tender stems, roughly chopped
1 small red onion, sliced very thin
8 corn tortillas
2 tablespoons olive oil
Stir chipotles, adobo sauce, honey and zest in a medium bowl until combined. Add shrimp; season with salt. Toss until shrimp is evenly coated with sauce. Set aside while you prep your toppings.
Make the crema: Mix sour cream with about 2 tablespoons lime juice in a small bowl. Grate garlic clove into bowl, season with salt, and stir to combine.
Make the cabbage salad: Thinly slice ¼ head of cabbage into very thin strips. Coarsely chop cilantro.
Make pickled onions: Add red onion to a small bowl. Add juice from limes to bowl with a pinch of salt. Toss the onion and let sit to soften.
Heat a large nonstick skillet over medium-high. Working with one at a time, warm the tortilla in the skillet or over an open flame**, until pliable and starts to bubble seconds per side. Transfer tortillas to a clean tea towel and wrap tightly to keep warm.
Return skillet to medium-high heat and pour in oil. Once oil begins to shimmer, add shrimp and cook, stirring occasionally, until shrimp turns pink, has a bit of char, and is cooked through, 1-1/2-2 minutes. Remove skillet from heat and assemble your tacos.
Unwrap tortillas and build tacos with shrimp, cabbage, garlic crema, cilantro, and onions.
*feeling ambitious? Try making your own tortillas, nothing compares!
**using long tongs place the tortillas on a gas-burner for about 5-10 seconds, flip and repeat. Keep an eye on them so they don’t burn.
Feel free to grill these tacos, even better!
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