Rating: 4.5 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

25 mins
1 hr
1 hr 40 mins
15 mins
20 tacos


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


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

  • 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