Skip the packaged ingredients and reinvent taco night with fresh and flavorful ingredients with Chipolte Lime Shrimp Tacos with a Creamy Avocado Broccoli Slaw.
Getting dinner on the table during a busy week is challenging for most families. With summer coming to an end, everyone is getting back to their routine. This month’s Recipe ReDux challenged members to get families back to the dinner table. Taco night is one of those quick and easy dinners that many love, but why not reinvent taco night?! Skip the traditional beef tacos and switch it up with shrimp. Love the creaminess with a dollop of sour cream? Try a creamy avocado, lime, yogurt dressing.
Tacos are so versatile, so this recipe can easily be adapted to fit your families preferences. Don’t love shrimp? Try tilapia if you want to stick to seafood or try it with chicken. Like more spice? Kick it up a notch and add more spices to the shrimp. What I love about recipes is that they are a guide. You don’t need to follow them exactly. That is what’s fun about cooking, you get to be creative in the kitchen!
Don’t have a ton of time in the evening? Break this recipe up in parts. Maybe marinate the shrimp before you leave for work in the morning or make the creamy avocado broccoli slaw the night before. Don’t worry the lime juice will prevent the avocado from turning brown.
I made this recipe for two, so we had some leftovers. The next day, I added the broccoli slaw and shrimp on a bed of lettuce and packed it for lunch.
Reinvent taco night with fresh and flavorful ingredients. Try these chipolte lime shrimp tacos with…
Click To Tweet
- Shrimp:
- 1 tbsp olive oil
- 1 tsp chipolte seasoning blend
- 1 tsp salt
- 1 lime, juiced and zested
- 1 pound shrimp, peeled and deveined
- Broccoli Slaw:
- 2 cups broccoli slaw mix
- ¼ cup packed fresh cilantro leaves
- 4 ounces plain yogurt
- 1 avocado
- 1 lime, juiced and zested
- salt and pepper, to taste
- 8 white corn tortillas
- optional toppings: cilantro leaves, avocado slices, lime wedges
- Preheat grill to medium-high heat.
- Wrap tortillas in aluminum foil and place in the back of the grill when cooking the shrimp to warm through. (Alternatively: wrap in a damp paper towel and heat in the microwave)
- In a shallow bowl, mix together the olive oil, chipolte seasoning, salt, lime juice and zest. Place shrimp on skewers and submerge in the marinade and let marinate for at least 20 minutes.
- Grill shrimp until bright pink and slightly charred, about 1-2 minutes each side.
- While shrimp is cooking, prepare the creamy avocado broccoli slaw. Add cilantro, yogurt, avocado, lime juice and zest into a blender or food processor. Blend until smooth. Season with salt and pepper to taste. Mix with the broccoli slaw.
- Layer broccoli slaw on top of corn tortillas, top with shrimp and any additional toppings.
