Golden Chipotle Shrimp Tacos with Lime Cabbage Slaw

These chipotle shrimp tacos are all about contrast: hot, golden shrimp; cool lime-dressed cabbage; crisp radishes; and a creamy, smoky drizzle to bring everything together.

A quick cornstarch coating helps the shrimp brown beautifully in a shallow layer of oil, while the slaw comes together with just lime, scallion whites, olive oil, salt and pepper. Serve everything in warm corn tortillas with extra lime wedges on the side.

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Ingredients

1 unit LimeView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

2 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 unit Corn TortillasView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Cut the lime into wedges. Halve the radishes, then slice them into thin half-moons. Trim and thinly slice the scallions, keeping the white and green parts separate. Rinse the shrimp under cool water and pat very dry with paper towels.
2. In a medium bowl, combine the shredded red cabbage and scallion whites. Add a squeeze of lime juice, the olive oil and a pinch each of salt and pepper. Toss well and set aside.
3. Heat the vegetable oil in a large pan over high heat, using enough to create a shallow layer. A nonstick pan works well if you have one.
4. While the oil heats, place the shrimp in another medium bowl with the cornstarch and 1/4 teaspoon chipotle powder. Season with salt and pepper, then toss until the shrimp are evenly coated.
5. Add the shrimp to the hot pan in a single layer. Cook until golden and crisp, about 2 minutes per side. Transfer with a slotted spoon to a paper towel-lined plate and season with a little more salt and pepper.
6. In a small bowl, stir together the sour cream, a squeeze of lime juice and a pinch of chipotle powder, adding more chipotle to taste. Season with salt and pepper. Stir in about 1 tablespoon water or just enough to make the crema easy to drizzle.
7. Wrap the corn tortillas in a lightly damp paper towel and microwave until warm and pliable, about 30 seconds.
8. Fill the warm tortillas with the cabbage slaw, golden shrimp and sliced radishes. Drizzle with chipotle-lime crema, sprinkle with scallion greens and serve with any remaining lime wedges.

Recipe Tips

FAQ

What makes the shrimp turn golden and crisp?

The shrimp are tossed with cornstarch and a little chipotle powder before being cooked in hot oil. The cornstarch forms a light coating that browns quickly.

How spicy are these tacos?

The heat comes from chipotle powder. The recipe uses a small amount on the shrimp and in the crema, but you can add more to taste.

Can I prepare any parts ahead?

You can slice the radishes and scallions ahead of time and mix the crema shortly before serving. For the best texture, cook the shrimp right before assembling the tacos.

How do I keep corn tortillas from cracking?

Wrap them in a lightly damp paper towel and microwave until warm and soft. Warm tortillas are much easier to fold.

What should I serve with these tacos?

The tacos already include shrimp, slaw, radishes, crema and tortillas. Extra lime wedges on the side are the simplest finishing touch.