Chipotle BBQ Shrimp Tacos with Creamy Ranch Slaw.
Weeknight style 30-minute tacos with creamy ranch slaw and mango avocado salsa too...because loaded shrimp tacos are just better!
Foto: Half Baked Harvest
Ingredients
- 1 cup sour cream or plain Greek yogurt
- 3/4 cup fresh cilantro, finely chopped
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- juice from 2 limes ((about 3-4 tablespoons))
- 1 teaspoon kosher salt
- 3 cups shredded cabbage
- 2 tablespoons chopped fresh chives
- 1 1/2 pounds large shrimp, peeled and deveined
- 2 -3 teaspoons chipotle chili powder (use to your taste)
- 2 teaspoons smoked paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 2 tablespoons extra virgin olive oil
- warmed corn or flour tortillas, for serving
- 1 mango, diced
- 1 avocado, diced
- 1 jalapeńo, seeded and chopped
- juice and zest from 1 lime
Steps
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1. Make the ranch. Combine all ingredients in a glass jar and shake or stir until creamy. 2. To make the slaw, add the cabbage to a bowl with a few spoonfuls of the ranch and toss to combine. Add the cilantro and chives, and season with salt.3. To cook the shrimp. Pat the shrimp dry, then toss with the chipotle chili powder, paprika, cumin, garlic powder, and salt.4. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the shrimp and cook until pink and lightly charring, about 3-4 minutes per side. Remove from the heat.5. To make the salsa, combine all the ingredients in a bowl. 6. Stuff the slaw into the warmed tortillas. Top with shrimp, salsa, and additional ranch. Enjoy!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (40% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| sour cream or plain Greek yogurt | 1 cup | Rp 15.000/200g | Rp 17.775 |
| fresh cilantro | 0.75 cup | - | - |
| onion powder | 1 teaspoon | Rp 8.000/100g | Rp 400 |
| garlic powder | 1 teaspoon | Rp 8.000/100g | Rp 400 |
| juice from 2 limes | 2 l | - | - |
| kosher salt | 1 teaspoon | - | - |
| shredded cabbage | 3 cups | - | - |
| chopped fresh chives | 2 tablespoons | - | - |
| large shrimp | 0.5 pounds | - | - |
| -3 teaspoons chipotle chili powder | 2 | Rp 8.000/100g | Rp 16.000 |
| smoked paprika | 2 teaspoons | Rp 40.000/kg | Rp 8.000 |
| ground cumin | 0.5 teaspoons | Rp 70.000/kg | Rp 3.500 |
| garlic powder | 1 teaspoon | Rp 8.000/100g | Rp 400 |
| kosher salt | 1 teaspoon | - | - |
| extra virgin olive oil | 2 tablespoons | - | - |
| warmed corn or flour tortillas | - | - | - |
| mango | 1 | - | - |
| avocado | 1 | - | - |
| jalapeńo | 1 | - | - |
| juice and zest from 1 lime | 1 l | Rp 35.000/kg | Rp 35.000 |
*Estimated market prices, may vary by region
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