Shrimp Tacos with Creamy Chipotle Sauce

Ingredients

Shrimp

• 1 Pound large shrimp, peeled and deveined

• 2 Tablespoons Olive Oil

Cilantro Slaw Topping

• 1 10 oz bag cole slaw

• 5.3 oz Container of Plain Greek Yogurt (I use Chobani)

• 3 Garlic Cloves, Minced

• 3 Green Onions

• 1/2 Teaspoon Salt

• 1/4 Teaspoon Black Pepper

• 1/4 Cup Lime Juice

• 1/2 Teaspoon Cumin

• 1 Jalapeño pepper, Seeds Removed. This can be omitted if a less spicy taco is preferred

Creamy Chipotle Sauce

• 5.3 oz Container of Plain Greek Yogurt

• 1 Heaping Tablespoon of Canned Chipotle Chile in Adobo Sauce

• 1 Tablespoon Lime Juice

• 1/4 Teaspoon Salt

• 8-10 flour or corn tortillas

• Toppings such as avocado slices, cilantro, or lime wedges

Instructions

1. To cook the shrimp, heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook till opaque. About a minute before the shrimp is done cooking, sprinkle with taco seasoning and toss to get them well-coated. Remove the shrimp and set aside.

2. To prepare the cilantro slaw topping, add all of the ingredients except for the cole slaw into a food processor and pulse until smooth. In a large bowl, add the coleslaw, then pour the mixture from the food processor over the coleslaw amd toss until well-coated.

3. To prepare the creamy Chipotle sauce, add all the creamy Chipotle sauce ingredients to the food processor and pulse until smooth.

4. Start assembling the tacos by warming up the tortillas and filling them up with a few pieces of shrimp, some cilantro slaw topping, and then drizzle with the creamy Chipotle sauce. Add additional toppings as desired, such as cilantro, avocado, and a lime wedge. Enjoy!