Grilled Shrimp Tacos with a Zesty Slaw
and Chipotle Aioli
For the aioli
2 Chipotle Peppers (must use the chipotle in adobo)
¼ cup Cilantro
2 tsp. Of the Adobo (from the chipotle can)
¾ cups of Mayo
1 tsp. Lemon Juice
For the shrimp
30 Shrimp – cleaned and deveined
1 tsp. Cumin
⅓ tsp. Cayenne
1 tsp. Paprika
½ tsp. Oregano
½ tsp. Salt
2 Tbsp. Lemon Juice
½ tsp. Chipotle Adobo (from the chipotle can)
¼ cup Olive Oil
Soft Taco shells
3 cups Cold Slaw Mix (I use the shredded cold slaw mix in the bag)
3 Tbsp. Cilantro
4 Tbsp. Lime Juice
½ tsp. Cumin
1 cup. Greek Yogurt
1 tsp. Salt
½ tsp. Pepper.
To make the aioli, combine all the ingredients in a food processor. I used a mini one and combined all the ingredients until it was well puréed.
For the shrimp, put all the spices in a bowl and add the adobo, olive oil and lemon juice. Mix well and marinate the shrimp for at least a half hour. Grill the shrimp.
In the meantime, make the slaw. In a bowl combine the cilantro, lime juice, yogurt, cumin, salt and pepper. Add the shredded cold slaw mix and combine well.
Warm your soft tacos. To serve put a little bit of slaw on each taco, topped with a few shrimp and a drizzle of the chipotle aioli.
Please note, this dish is a little spicy. If you want to lessen the spiciness just cut down the quantities of the Cayenne pepper and the adobo.