A few simple yet zesty seasonings turn basic shrimp into a spicy Mexican dinner. For those who prefer less heat, omit the chipotle peppers and just use the adobo sauce, or mix one to two tablespoons of plain Greek yogurt into the adobo sauce before cooking the shrimp in it. To speed up the prep work, replace the first three ingredients with a bag of prepared coleslaw mix.
- 1 1/2 cups shredded carrots
- 1 1/2 cups shredded green cabbage
- 1 1/2 cups shredded purple cabbage
- 2 green onions, diced
- 1/2 cup loosely packed torn cilantro
- 1 lime, juiced, more for serving
- 15-20 precooked shrimp, defrosted, tails removed
- 2 canned chipotle peppers in adobo sauce, finely chopped
- 3 tablespoons adobo sauce (from chipotle peppers)
- 1 tablespoon extra-virgin olive oil
- 4 large tortillas
- 1/2 avocado, sliced or diced
- In a large bowl, combine carrots, cabbage, green onion, and cilantro. Pour lime juice and olive oil into bowl and toss to coat veggies as evenly as possible. Set aside.
- Heat a nonstick skillet over medium heat for 1 minute. Add shrimp, chipotle peppers, and adobo sauce. Stir constantly for 2 to 3 minutes or until shrimp are warm throughout. (Cooking longer will cause shrimp to shrink and become rubbery.) Pour shrimp and sauce from the pan into a small bowl.
- One tortilla at a time, arrange slaw mixture, 4 to 5 shrimp, and some avocado on tortillas. Squeeze more lime juice over top, if desired. Roll up like a burrito or fold over sides and secure with a toothpick.