Smoky, spicy, and sweet chipotle BBQ shrimp tucked into warm tortillas and topped with fresh slaw for the ultimate taco night treat.
Author:Beth
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Mexican-Inspired
Diet:Halal
Ingredients
Scale
1 lb large shrimp, peeled and deveined
1 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika
1/4 tsp garlic powder
1/2 cup BBQ sauce
1–2 chipotle peppers in adobo sauce, minced
1 tbsp adobo sauce
8 small corn or flour tortillas
1 cup shredded cabbage or coleslaw mix
1/4 cup mayonnaise
1 tbsp lime juice
1 tsp honey
Fresh cilantro and lime wedges for garnish
Instructions
In a small bowl, whisk together BBQ sauce, chipotle peppers, and adobo sauce. Set aside.
In a medium bowl, toss shrimp with olive oil, salt, pepper, smoked paprika, and garlic powder.
Heat a skillet over medium-high heat and cook shrimp for 2–3 minutes per side, or until opaque and cooked through. Add chipotle BBQ sauce to the pan and toss shrimp to coat. Cook for another minute. Remove from heat.
In a separate bowl, mix cabbage, mayonnaise, lime juice, and honey to make the slaw. Season to taste with salt and pepper.
Warm tortillas in a dry skillet or microwave.
Assemble tacos by adding a spoonful of slaw to each tortilla, topping with BBQ shrimp, and garnishing with fresh cilantro and a squeeze of lime.
Notes
Adjust chipotle peppers for desired spice level.
Grill the shrimp for extra smoky flavor if preferred.
Use Greek yogurt instead of mayo for a lighter slaw.