Chipotle bbq shrimp tacos with creamy ranch slaw from Half Baked Harvest
Weeknight style 30-minute tacos with creamy ranch slaw and mango avocado salsa too...because loaded shrimp tacos are just better! INGREDIENTS 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 - juice from 2 limes (about 3-4 tablespoons) - 1 teaspoon kosher salt - 3 cups shredded cabbage - 2 tablespoons chopped fresh chives CHIPOTLE SHRIMP - 1 1/2 pounds large shrimp, peeled and deveined - 2-3 teaspoons chipotle chili powder use to your taste - 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 MANGO AVOCADO SALSA - 1 mango, diced - 1 avocado, diced - 1 jalapeńo, seeded and chopped - juice and zest from 1 lime INSTRUCTIONS 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!