15-Minute Shrimp Tacos with Spicy Chipotle Slaw

15-Minute Shrimp Tacos with Spicy Chipotle Slaw

15-Minute Shrimp Tacos with Spicy Chipotle Slaw

Directions

Heat a large cast-iron skillet over medium-high heat. Combine the shrimp, chili powder and a large pinch of salt in a medium bowl and stir to combine. Add the canola oil to the hot skillet and swirl to coat. Add the shrimp and cook until the shrimp is no longer opaque and just cooked through, turning only once, about 2 minutes. Transfer the shrimp to a serving bowl and cover loosely with foil to keep warm.

Stir 2 tablespoons of water into the skillet with the dripping, using a wooden spoon or heat-proof spatula to scrape up any browned bits at the bottom of the skillet. Reserve 1 tablespoon scallions for garnish and add the rest to the skillet. Cook until the scallions are slightly softened, stirring frequently, about 1 minute. Add the beans and a large pinch of salt and cook until warmed through, about 1 minute. Turn off the heat and reserve.

In a large bowl, stir together the chipotle mayonnaise, lime zest and juice and a large pinch of salt. Add the coleslaw mix and half of the cilantro and stir to combine.

Serve the shrimp alongside the beans, coleslaw, remaining cilantro, scallions, sour cream or Mexican crema, lime wedges and warm tortillas.

Ingredients

·       1 pound medium (26/30) peeled and deveined shrimp, tails removed

·       2 teaspoons chili powder

·       Kosher salt

·       2 tablespoons canola oil

·       4 scallions, thinly sliced

·       One 15-ounce can black beans, drained and rinsed well

·       1/3 cup prepared chipotle mayonnaise

·       2 limes, 1 zested and juiced and 1 cut into wedges

·       One 14-ounce bag store-bought coleslaw mix (about 6 cups)

·       1 bunch fresh cilantro, leaves and soft stems roughly chopped

·       Sour cream or Mexican crema, for serving

·       8 corn tortillas, warmed