Chipotle Shrimp Tacos with Brussels Slaw and Lime Crema

Servings:
Chipotle Shrimp Tacos with Brussels Slaw and Lime Crema 4.50/5 (4 votes)

This meal is a flavor explosion! Amazing chipotle shrimp which is not too spicy just nice a smokey. If you want some heat, drizzle with a bit of Sriracha. Topped with tangy crunchy slaw and the cool cream, it is a winner! The meal is substantial on it's own, but if you want to add a side, the Spanish Rice would be great. Our family was more than content with the tacos.

Chipotle Shrimp Tacos with Brussels Slaw and Lime Crema

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 1 pound shrimp, peeled and deveined
  • kosher salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1/4 cup butter
  • 2 tablespoons lime juice
  • 2 tablespoons chipotles in adobo sauce, minced
  • 2 cloves garlic, minced or pressed
  • 1 green onion, green and white parts minced
  • 8 flour tortillas
  • Brussels Slaw
  • 1/2 pound brussels sprouts, trimmed and finely sliced
  • 1 cup matchstick carrots
  • 2 green onions, green and white parts finely sliced
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • kosher salt and pepper, to taste
  • Lime Crema
  • 1/2 cup sour cream
  • 1 tablespoon lime juice
  • 2 tablespoons cilantro, minced

DIRECTIONS

  1. Season shrimp with salt and pepper.
  2. Heat oil in a heavy skillet over medium high heat. When it begins to shimmer, add the shrimp. Cook until bright pink and almost cooked.
  3. Stir in butter, lime juice, chipotles, garlic, and green onion. Let simmer and finish cooking. Remove from heat.
  4. Combine Slaw ingredients in a bowl.
  5. Combine Crema ingredients in another bowl.
  6. Plate tortillas, top with shrimp, followed by Slaw and Crema. Serve with extra limes.

Nutritional Information

Per Serving: Calories 570 Fat 35 Sat Fat 14 Sodium 283 Carbs 35 Sugars 4 Fiber 6 Protein 32.

NOTES

KID NOTE: The kids loved the shrimp and the tortillas. Had to do a little convincing to get them to try the slaw. Served a side of carrot sticks to round out their plates.  

VEGETARIAN TIP: Use cubed sweet potatoes and zucchini in place of the shrimp.

GLUTEN MODIFICATIONS:  Use corn tortillas.

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