Don’t reserve these weeknight tacos for just Tuesdays.
This recipe turns thefrozen shrimphanging out in the freezer into a satisfying dinner in 15 minutes.
Another clever shortcut is using grocery store coleslaw mix to create a crunchy topping.
Credit: Photographer Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Christine Keely
Garnish with more cilantro and serve with your favorite hot sauce for a little extra heat.
Ingredients
1lb.
frozen cooked salad-size shrimp, thawed
1tsp.
chipotle chile powder
14tsp.
kosher salt, divided
1Tbsp.
olive oil
3cups shredded coleslaw mix
12small (8-oz.)
fresh lime juice (from 2 limes)
3Tbsp.
granulated sugar
8(6 1/2-in.)
Heat oil in a large nonstick skillet over medium-high.
Add shrimp, and cook, stirring occasionally, until heated through, about 1 minute.
Top each toasted tortilla with about 1/2 cup coleslaw mixture and 1/3 cup cooked shrimp.
Serve with lime wedges and hot sauce.
Garnish with cilantro, if desired.
