Grilled Shrimp Tacos with a Zesty Slaw 

and Chipotle Aioli

(Serves 5)

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 

Zesty Slaw 

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.

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