Rating: 4.6 stars
10 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

The shrimp marinade and the sauce make the dish!

Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
1 hr
total:
1 hr 40 mins
Servings:
20
Yield:
20 tacos
Advertisement

Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Shrimp Marinade:
Chipotle Sauce:
Red Slaw:

Directions

Instructions Checklist
  • Mix lime juice, olive oil, chili powder, and mayonnaise together in a bowl. Add shrimp and marinade for at least 1 hour.

    Advertisement
  • Mix enchilada sauce, jalapenos, honey, lime juice, and salt together in a separate bowl for the sauce.

  • Toss cabbage with scallions, olive oil, vinegar, and cilantro in a large bowl for the slaw.

  • Heat tortillas in a frying pan over medium-high heat, about 30 seconds per side. Keep warm.

  • Preheat an outdoor grill for medium heat and lightly oil the grate.

  • Remove shrimp from marinade. Grill until opaque, about 5 minutes. Add shrimp to each tortilla; top with the sauce and slaw.

Cook's Note:

Another way to make the chipotle sauce is with 1/2 cup mayonnaise and 5 teaspoons of minced chipotle peppers in adobe sauce. I couldn't find chipotles in adobo sauce in our local grocery, so I improvised with what they had and it was great!

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

187 calories; protein 13.9g; carbohydrates 20.9g; fat 6.1g; cholesterol 103.7mg; sodium 226.1mg. Full Nutrition
Advertisement

Reviews (5)

Most helpful positive review

Rating: 4 stars
05/05/2018
Made as written and this turned out good. My only complaint is in the sauce. It's a little too sweet and it is really thin. I used an enchilada sauce imported from Mexico because I love the flavor of it but it is a little thinner than lets say Old Elpaso so you might want to use that. The slaw was super fresh tasting and got better as it sat. Overall great recipe and one I will make again. Read More
(2)
10 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/05/2018
Made as written and this turned out good. My only complaint is in the sauce. It's a little too sweet and it is really thin. I used an enchilada sauce imported from Mexico because I love the flavor of it but it is a little thinner than lets say Old Elpaso so you might want to use that. The slaw was super fresh tasting and got better as it sat. Overall great recipe and one I will make again. Read More
(2)
Rating: 5 stars
09/02/2020
Love love this recipe i didn't change anything and honestly taste fresh I get the shrimp from HEB and is the one you can get by the pound not the ones from the refrigerators. Read More
Rating: 4 stars
02/23/2021
This is a very good recipe. It does take longer than 15 minutes to prep. It took that long to juice the limes and peel the shrimp. For the sauce, I used chipotle salsa (which was right next to the can of peppers) and mixed it with mayo and sour cream. I thought the shrimp would be too spicy based on the amount of chili powder, but they weren't. The spiciest thing is the sauce, which you can control. I will be making these again! Read More
Advertisement
Rating: 4 stars
05/18/2020
Really tasty! Substituted the jalapeno for poblano and scallions for shallots. Read More
Rating: 4 stars
02/28/2020
Yes I made it and more than likely will again. Read More
Rating: 5 stars
09/29/2020
This was wonderful. It took me about 30 minutes to prep everything. Read More
Advertisement
Rating: 5 stars
08/10/2020
I made it exactly as it is. I didn't change anything and it was absolutely delicious. Read More