* ¾ cup mayo
* ¾ tsp chipotle chili powder
* 4-5 Tbsp lime juice (depending on the flavor & consistency you want)
**For the cilantro lime “coleslaw”:**
* 2 cups green cabbage, sliced thin
* 2-3 Tbsp cilantro, chopped (leaves & stems are ok)
* 1-2 green onion stalks, sliced (green & white parts)
* Lime juice, (enough to coat the “coleslaw”)
**Instructions**
**To make the sauce:**
1. Whisk your sauce ingredients together in bowl and keep it stored in the refrigerator until you’re ready to serve.
**To make the cilantro lime “coleslaw”:**
1. Mix your cabbage, cilantro and green onion together and squeeze your desired amount of lime juice over the top.
2. Toss until it’s fully coated.
**To make the shrimp:**
1. Add your shrimp, spices and garlic to a large bowl and toss until the shrimp are fully coated.
2. Then heat a large skillet over medium high heat. Once it’s hot, spray it with cooking spray and add the shrimp.
3. Cook your shrimp for 2-3 minutes per side or until the they’re cooked all the way through. (You may need to do this in batches so you don’t overcrowd the pan.)
4. Transfer your shrimp to a bowl once done. (At this point, you can leave them whole or cut them into pieces.)
**To assemble your tacos:**
1. Warm your tortillas using your favorite method.
2. Then layer each tortilla with mashed avocado, your cooked shrimp, chipotle lime sauce, cilantro lime “coleslaw”, cotija cheese (if using) and any other desired toppings.
3. Serve immediately.
1 Comment
Charred corn tortillas are stuffed with spicy chipotle seasoned shrimp, crisp & tangy cilantro lime “coleslaw” & drizzled with a smoky chipotle sauce!
[**This Recipe Comes From Caitlin**](https://kaleforniakravings.com/chipotle-lime-shrimp-tacos/)
**Ingredients**
**For the chipotle lime shrimp tacos:**
* 1 lb. shrimp, peeled & deveined
* 1 tsp chipotle chili powder
* 1 tsp chili powder
* ½ tsp paprika
* 1 tsp salt
* 1 garlic clove, minced
* 1-2 avocados, mashed
* Corn tortillas, charred
* Cotija cheese, crumbled (optional)
**For the chipotle lime sauce:**
* ¾ cup mayo
* ¾ tsp chipotle chili powder
* 4-5 Tbsp lime juice (depending on the flavor & consistency you want)
**For the cilantro lime “coleslaw”:**
* 2 cups green cabbage, sliced thin
* 2-3 Tbsp cilantro, chopped (leaves & stems are ok)
* 1-2 green onion stalks, sliced (green & white parts)
* Lime juice, (enough to coat the “coleslaw”)
**Instructions**
**To make the sauce:**
1. Whisk your sauce ingredients together in bowl and keep it stored in the refrigerator until you’re ready to serve.
**To make the cilantro lime “coleslaw”:**
1. Mix your cabbage, cilantro and green onion together and squeeze your desired amount of lime juice over the top.
2. Toss until it’s fully coated.
**To make the shrimp:**
1. Add your shrimp, spices and garlic to a large bowl and toss until the shrimp are fully coated.
2. Then heat a large skillet over medium high heat. Once it’s hot, spray it with cooking spray and add the shrimp.
3. Cook your shrimp for 2-3 minutes per side or until the they’re cooked all the way through. (You may need to do this in batches so you don’t overcrowd the pan.)
4. Transfer your shrimp to a bowl once done. (At this point, you can leave them whole or cut them into pieces.)
**To assemble your tacos:**
1. Warm your tortillas using your favorite method.
2. Then layer each tortilla with mashed avocado, your cooked shrimp, chipotle lime sauce, cilantro lime “coleslaw”, cotija cheese (if using) and any other desired toppings.
3. Serve immediately.