Shrimp Tacos with Chipotle Lime Marinade

Prep Time: 15 minutes

Serving: 2

A Word From The Cook

A great way to make asian inspired tacos or wraps.


Shrimp & Marinade

  • 1 lb of Shrimp (about 1/2 lb per person)
  • 1 Lime (zested and juiced)
  • 1/2 Tbsp Chipotle Powder
  • 2 Tbsp fresh Cilantro (chopped)
  • 2 Cloves Garlic (minced)
  • 1/4 Cup Olive Oil
  • 4-5 grinds of Pink Salt
  • 5-6 Grinds of Pepper


  • 6 Cups Green Cabbage (finely shredded – about 1/2 a Cabbage)
  • 1/2 Purple Onion (diced)
  • 3/4 Plain Greek Yogurt
  • 1/4 Cup fresh Cilantro (chopped)
  • 1/4 Cup Lime Juice
  • 4-5 grinds of Pink Salt
  • 5-6 grinds of Pepper

Pink Taco Sauce

  • 3/4 Cup Sour Cream
  • 2 Tbsp Sriracha Sauce

Cooking and Serving

  • 1 Tbsp Olive Oil
  • 10 Small Tortillas (corn tortillas)
  • 1 Lime cut into wedges
  • 1/4 Cup fresh Cilantro Leaves


  1. Mix all the ingredients for the Slaw in a large bowl.   Refrigerate for at least 1 hour (cabbage will be better somewhat wilted).
  2. Mix the ingredients for the Pink Sauce in a small bowl, adjust by adding more Sriracha or Sour Cream.
  3. Mix marinade ingredients together in a bowl and then add the marinade and shrimp to a large zip lock bag and marinade in the refrigerator for 1/2 hour (not longer than 1 hour).
  4. Add oil to skillet and cook the shrimp in a large skillet (or could be BBQ’d) until pink and cooked.
  5. Transfer to a warmed bowl.
  6. Serve with tacos shells and allow other to dress theirs up to their liking (Slaw, Shrimp and Pink Sauce).
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