What's for Dinner?

We're ordering Chinese. But if you're more ambitious than me, you should make these shrimp tacos. I've made them once before, they're super duper yummy!

Chipotle Shrimp Tacos with Avocado Lime Coleslaw

Ingredients:

1 lb of medium shrimp, peeled and deveined

8 corn tortillas

1 tsp kosher salt for the shrimp

1 tsp cracked black pepper for the shrimp

1 TBSP olive oil

1/4 cup brown sugar

1 TBSP Dijon mustard

1 chipotle pepper in adobe sauce, minced

1 tsp of the adobe sauce

2 garlic cloves, minced

4 sprigs of cilantro, chopped

2 TBSP of olive oil

2 TBSP cider vinegar

For the Coleslaw: Mix all together and refrigerate

1 bag of coleslaw mix

1/3 cup Greek yogurt

1/2 tsp garlic powder

1 tsp kosher salt

1/2 tsp black pepper

juice of 2 limes

1 medium avocado, mashed

1/2 tsp paprika

Directions:

Season the shrimp in a ziploc bag with 1 tsp salt, pepper and olive oil. Refrigerate for at least 4 hours.

Mix together the brown sugar, chipotle pepper, adobe sauce and next 4 ingredients in a small bowl. Set aside.

Heat a grill pan to medium-high and cook shrimp for 3-4 minutes until slightly curled. Now add in the sauce and toss, making sure to coat all the shrimp. Cook for another minute or so until pink and then serve.

Meanwhile, heat 1-2 TBSP of vegetable oil in a shallow skillet and grill the tortillas, until slightly charred and pliable, about 20 seconds per side. Serve with the shrimp and avocado lime coleslaw.

Recipe originally found here.