Spicy Citrus Shrimp Tacos with Chipotle Lime Slaw and Cilantro Rice

Succulent shrimp marinated in bold citrus and chili spices, grilled to perfection, and served in warm tortillas with a creamy chipotle-lime slaw and fragrant cilantro-infused rice for a complete, flavorful meal.

• Prep: 25 min
• Cook: 20 min
• Total: 45 min
• Servings: 6
• Cuisine: Mexican
• Difficulty: Medium
• Cost: $4.76/serving

Dietary

• Nut-Free
• Soy-Free
• Gluten-Free
• Low-Sugar
• Low-Saturated-Fat

Tags

• grill
• sauté
• spicy
• fresh
• tangy
• smoky

Ingredients

• 1.5 pound shrimp (large, peeled, deveined, tails removed)
• 0.375 cup lime juice (freshly squeezed)
• 2 tablespoon olive oil
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.75 teaspoon garlic powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper (freshly ground)
• 18 corn tortillas (small)
• 4 cup green cabbage (shredded)
• 1 cup fresh cilantro (chopped)
• 0.5 cup mayonnaise
• 0.25 cup Greek yogurt (plain)
• 1 chipotle in adobo (minced)
• 1 tablespoon adobo sauce (from can of chipotles)
• 1.5 cup white rice (uncooked)
• 3 cup chicken broth
• 1 avocado (diced)

Instructions

1. In a medium bowl, combine the shrimp with 1/4 cup of lime juice, 2 tablespoons of olive oil, the chili powder, ground cumin, smoked paprika, 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat and marinate for 15 minutes.
2. While the shrimp marinates, prepare the cilantro rice. In a medium saucepan, combine the uncooked white rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
3. While the rice cooks, prepare the chipotle lime slaw. In a large bowl, combine the shredded green cabbage and 1/2 cup of chopped fresh cilantro.
4. In a small bowl, whisk together the mayonnaise, Greek yogurt, minced chipotle in adobo, adobo sauce, 1 tablespoon of lime juice, 1/4 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until smooth. Pour over the cabbage mixture and toss to combine.
5. Heat a large skillet or grill pan over medium-high heat. Add the marinated shrimp in a single layer and cook for 2-3 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary.
6. Stir the remaining 1 tablespoon of lime juice and 1/2 cup of fresh cilantro into the cooked rice.
7. Warm the corn tortillas according to package directions (microwave, skillet, or oven).
8. Assemble the tacos: Fill each warm tortilla with cilantro rice, cooked shrimp, chipotle lime slaw, and top with diced avocado. Serve immediately.

Notes

For meal prepping, store the cooked shrimp, cilantro rice, and chipotle lime slaw in separate airtight containers in the refrigerator. Warm the shrimp and rice, then assemble the tacos with fresh slaw and avocado just before serving. Leftovers are best consumed within 3 days.

Nutrition (per serving)

• Calories: 690
• Protein: 30.4 g
• Carbohydrates: 83.4 g
• Fat: 26.6 g
• Fiber: 5 g
• Sodium: 1186 mg
• Saturated Fat: 4.4 g
• Sugar: 3.3 g
• Cholesterol: 174 mg