Breastfeeding Friendly Classic Shrimp Tacos
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Learn more →Ingredients
4 servings
For the shrimp
- 1 lb large shrimp, peeled and deveined, tails removed
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
For the slaw
- 2 cups green cabbage, thinly shredded
- ¼ cup red onion, thinly sliced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice
- 1 tbsp olive oil
- ¼ tsp salt
For the chipotle sauce
- ½ cup mayonnaise
- 1–2 chipotle peppers in adobo sauce, finely minced
- 1 tbsp fresh lime juice
- ½ tsp garlic powder
- ¼ tsp salt
For serving
- 8 small corn tortillas
- 1 lime, cut into wedges
- 1 avocado, sliced (optional)
Instructions
- 1
In a small bowl, stir together the mayonnaise, minced chipotle peppers, 1 tbsp lime juice, 1/2 tsp garlic powder, and 1/4 tsp salt until smooth. Taste and adjust heat by adding more chipotle if desired. Refrigerate until ready to serve.
- 2
In a large mixing bowl, combine the shredded cabbage, red onion, cilantro, 2 tbsp lime juice, 1 tbsp olive oil, and 1/4 tsp salt. Toss well until the cabbage is evenly coated and slightly wilted. Set aside.
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