Chipotle Shrimp Tacos
with Cabbage Slaw, Avocado & Sweet Potatoes
with Shrimp
Details
Crispy shrimp tossed in a creamy chipotle mayo tuck inside soft flour tortillas alongside zesty cabbage slaw and fresh avocado in these classic tacos.
Choose Your Servings
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Choose an option
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Air Fryer Instructions
Ingredients
10 oz
Shrimp (peeled & deveined)
4 each
Flour Tortillas
8 oz
Sweet Potato
4 oz
Shredded Cabbage & Carrots
1 each
Avocado
1 each
Lime
2 tsp
Chipotle Chile Paste
2 tbsp
Mayonnaise
2 tbsp
Orange Marmalade
2 tsp
Smoky Honey Habanero Spice Blend (Honey Granules, Brown Sugar, Smoked Paprika, Salt & Habanero Powder)
¼ cup
Cornstarch
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare & roast the sweet potato wedges
Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the sweet potato(es) into 1-inch-wide wedges. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 26 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
Air Fryer: Cook the sweet potato wedges at 400°F for 12 to 18 minutes.
step 2
Prepare the ingredients & make the slaw
Meanwhile, halve and pit the avocado(s). Using a spoon, remove the avocado from the skin, then thinly slice. Quarter the lime(s). In a large bowl, whisk together the mayonnaise, orange marmalade, the juice of 2 lime wedges (or 4 wedges for 4 servings), and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. In a separate bowl, combine the juice of the remaining lime wedges and as much of the spice blend as you'd like, depending on how spicy you'd like the dish to be. Add the cabbage and carrots; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally.
step 3
Cook & dress the shrimp
Once the sweet potato wedges have roasted about 15 minutes, pat the shrimp dry with paper towels; place in a bowl. Season with salt and pepper. Add the cornstarch; toss to coat. In a medium nonstick pan (or large for 4 servings), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated shrimp in an even layer (discarding any excess cornstarch). Cook, without stirring, 1 to 2 minutes, or until lightly browned. Flip the shrimp and continue to cook, without stirring, 1 to 2 minutes, or until browned and cooked through. Carefully transfer the cooked shrimp (discarding any excess oil from the pan) to the bowl of chipotle mayo; stir to coat. Taste, then season with salt and pepper if desired.
step 4
Warm the tortillas & serve your dish
If you prefer to use a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If you prefer to use the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, dressed shrimp, slaw, and sliced avocado(s). Serve the tacos with the roasted sweet potato wedges on the side. Enjoy!
Ingredients
10 oz
Shrimp (peeled & deveined)
4 each
Flour Tortillas
8 oz
Sweet Potato
4 oz
Shredded Cabbage & Carrots
1 each
Avocado
1 each
Lime
2 tsp
Chipotle Chile Paste
2 tbsp
Mayonnaise
2 tbsp
Orange Marmalade
2 tsp
Smoky Honey Habanero Spice Blend (Honey Granules, Brown Sugar, Smoked Paprika, Salt & Habanero Powder)
¼ cup
Cornstarch
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare & roast the sweet potato wedges
Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the sweet potato(es) into 1-inch-wide wedges. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 26 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
Air Fryer: Cook the sweet potato wedges at 400°F for 12 to 18 minutes.
step 2
Prepare the ingredients & make the slaw
Meanwhile, halve and pit the avocado(s). Using a spoon, remove the avocado from the skin, then thinly slice. Quarter the lime(s). In a large bowl, whisk together the mayonnaise, orange marmalade, the juice of 2 lime wedges (or 4 wedges for 4 servings), and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. In a separate bowl, combine the juice of the remaining lime wedges and as much of the spice blend as you'd like, depending on how spicy you'd like the dish to be. Add the cabbage and carrots; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally.
step 3
Cook & dress the shrimp
Once the sweet potato wedges have roasted about 15 minutes, pat the shrimp dry with paper towels; place in a bowl. Season with salt and pepper. Add the cornstarch; toss to coat. In a medium nonstick pan (or large for 4 servings), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated shrimp in an even layer (discarding any excess cornstarch). Cook, without stirring, 1 to 2 minutes, or until lightly browned. Flip the shrimp and continue to cook, without stirring, 1 to 2 minutes, or until browned and cooked through. Carefully transfer the cooked shrimp (discarding any excess oil from the pan) to the bowl of chipotle mayo; stir to coat. Taste, then season with salt and pepper if desired.
step 4
Warm the tortillas & serve your dish
If you prefer to use a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If you prefer to use the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, dressed shrimp, slaw, and sliced avocado(s). Serve the tacos with the roasted sweet potato wedges on the side. Enjoy!