Chipotle BBQ Shrimp Tacos with Creamy Ranch Slaw

Serves:
6 people
Prep Time:
00h 20
Cook Time:
00h 10

We officially bow down to all things Half Baked Harvest with this one. An easy meal in under 30 minutes that is mouth watering and looks amazing is hard to beat but Tieghan does it so flawlessly.

You can view this website on Tieghan Gerard's website - Half Baked Harvest.

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Ingredients and Method

Ingredients

  • FOR THE CILANTRO LIME RANCH & SLAW:
  • 1 cup sour cream or plain Greek yogurt
  • 3/4 cup fresh cilantro, finely chopped
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 limes, juiced
  • 1 teaspoon kosher salt
  • 3 cups shredded cabbage
  • 2 tablespoons chives, chopped
  • FOR THE CHIPOTLE SHRIMP:
  • 1 1/2 pounds shrimp, peeled and deveined
  • 2 - 3 teaspoons chipotle chili powder
  • 2 teaspoons smoked paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 2 tablespoons extra virgin olive oil
  • warmed corn or flour tortillas, for serving
  • FOR THE MANGO AVOCADO SALSA:
  • 1 mango, diced
  • 1 avocado, diced
  • 1 jalapeño, seeded and chopped
  • 1 lime, zested and juiced

Method

  1. Make the ranch. Combine all ingredients in a glass jar and shake or stir until creamy.
  2. To make the slaw, add the cabbage to a bowl with a few spoonfuls of the ranch and toss to combine. Add the cilantro and chives, and season with salt.
  3. To cook the shrimp. Pat the shrimp dry, then toss with the chipotle chili powder, paprika, cumin, garlic powder, and salt.
  4. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the shrimp and cook until pink and lightly charring, about 3-4 minutes per side. Remove from the heat.
  5. To make the salsa, combine all the ingredients in a bowl.
  6. Stuff the slaw into the warmed tortillas. Top with shrimp, salsa, and additional ranch. Enjoy!