Chipotle Shrimp Tacos with Cabbage Slaw & Radishes

Just when you thought tacos couldn’t get any tastier, our chefs found a way to take them to the next level of piping-hot, piled-high perfection. Shrimp is pan-fried until golden and tucked away in warm corn tortillas with a citrusy red cabbage slaw. Then it’s finished with a smoky lime crema (you can call it taco special sauce). The best part, though, might be that you can get these bad boys on the table in about 20 minutes.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Rinse shrimp under cool running water; pat dry with a paper towel.

Step 2

Toss cabbage & scallion whites in med. bowl with a squeeze of lime, a drizzle of olive oil, & salt/pepper. Set aside.

Step 3

Heat ¼” layer of oil in lg. pan over high. Meanwhile, place shrimp, cornstarch, & ¼ tsp chipotle powder in another med. bowl; season with salt/pepper. Toss until shrimp are thoroughly coated.

Step 4

Add shrimp to pan in single layer; cook (2 min. per side) until golden brown & crisp. Remove from pan with a slotted spoon; set aside on a paper-towel-lined plate. Season with salt/pepper.

Step 5

Crema: In sm. bowl, stir together sour cream, squeeze of lime, & pinch of chipotle powdero; season with salt/pepper. Add enough water to create a drizzly consistency (about 1 TBSP). Wrap tortillas in a lightly dampened paper towel; microwave (30 sec.) until warm & soft.

Step 6

Divide slaw, shrimp, & radishes between tortillas. Drizzle with crema, sprinkle with scallion greens, & serve with any remaining lime wedges for squeezing over.

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