AuthorNorma OlyaDifficultyBeginnerI’m obsessed with shrimp tacos again. I just love spicy shrimp topped with a fruit slaw or salsa all wrapped in a corn tortilla.
And it’s a total bonus that shrimp cooks in only a couple minutes! You can definitely make this meal in less than 30 minutes from start to finish.
To prepare the shrimp, pat shrimp dry with paper towels. Set aside.
In a mixing bowl, stir together chipotle peppers, adobo sauce, pineapple juice, lime juice, cumin, salt and pepper. Add shrimp. Refrigerate for 30 minutes.
While shrimp marinates, make slaw by combining all ingredients in a mixing bowl, making sure all the cabbage is coated in the juices. Refrigerate until ready to serve.
To cook the shrimp, heat olive oil over medium-high heat. Add shrimp, shaking off excess marinade, to the hot pan. Cook about 2 minutes per side, until pink and curled and cooked through. Remove to a plate.
To assemble the tacos, heat tortillas in a dry skillet until they're soft. Add cooked shrimp and top with the pineapple slaw. Add more fresh cilantro or a squeeze of lime, if desired.
Ingredients
Directions
To prepare the shrimp, pat shrimp dry with paper towels. Set aside.
In a mixing bowl, stir together chipotle peppers, adobo sauce, pineapple juice, lime juice, cumin, salt and pepper. Add shrimp. Refrigerate for 30 minutes.
While shrimp marinates, make slaw by combining all ingredients in a mixing bowl, making sure all the cabbage is coated in the juices. Refrigerate until ready to serve.
To cook the shrimp, heat olive oil over medium-high heat. Add shrimp, shaking off excess marinade, to the hot pan. Cook about 2 minutes per side, until pink and curled and cooked through. Remove to a plate.
To assemble the tacos, heat tortillas in a dry skillet until they're soft. Add cooked shrimp and top with the pineapple slaw. Add more fresh cilantro or a squeeze of lime, if desired.
