Add this extremely light and crisp avocado broccoli slaw to freshen up this shrimp taco. A good shrimp taco can be an unbelievably tasty and healthy meal, and adding this healthy slaw totally changes the game. Recipe and photo courtesy Julie Harrington at RDelicious Kitchen
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Makes 4 servings
Prep time 10 min.
Cook time 30 min.
Ingredients
For the Shrimp: 1 Tbsp olive oil 1 tsp chipotle seasoning blend 1 tsp salt 1 lime, juiced and zested 1 pound shrimp, peeled and deveined For the Broccoli Slaw: 2 cups broccoli slaw mix 1/4 cup packed fresh cilantro leaves 4 ounces plain yogurt 1 avocado 1 lime, juiced and zested salt and pepper, to taste 8 white corn tortillas Optional toppings: cilantro leaves, avocado slices, lime wedges
How to make it
Preheat grill to medium-high heat. Wrap tortillas in aluminum foil, and place in the back of the grill when cooking the shrimp to warm through. (Alternatively: wrap in a damp paper towel and heat in the microwave.) In a shallow bowl, mix together the olive oil, chipotle seasoning, salt, lime juice, and zest. Place shrimp on skewers, and submerge in the marinade and let marinate for at least 20 minutes. Grill shrimp until bright pink and slightly charred, about 1-2 minutes each side. While shrimp is cooking, prepare the creamy avocado broccoli slaw. Add cilantro, yogurt, avocado, lime juice, and zest into a blender or food processor. Blend until smooth. Season with salt and pepper to taste. Mix with the broccoli slaw. Layer broccoli slaw on top of corn tortillas, top with shrimp and any additional toppings.
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Add this extremely light and crisp avocado broccoli slaw to freshen up this shrimp taco. A good shrimp taco can be an unbelievably tasty and healthy meal, and adding this healthy slaw totally changes the game.
Recipe and photo courtesy Julie Harrington at RDelicious Kitchen
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 4 servings
Prep time 10 min.
Cook time 30 min.
Ingredients
For the Shrimp: 1 Tbsp olive oil 1 tsp chipotle seasoning blend 1 tsp salt 1 lime, juiced and zested 1 pound shrimp, peeled and deveined For the Broccoli Slaw: 2 cups broccoli slaw mix 1/4 cup packed fresh cilantro leaves 4 ounces plain yogurt 1 avocado 1 lime, juiced and zested salt and pepper, to taste 8 white corn tortillas Optional toppings: cilantro leaves, avocado slices, lime wedges
How to make it
Preheat grill to medium-high heat. Wrap tortillas in aluminum foil, and place in the back of the grill when cooking the shrimp to warm through. (Alternatively: wrap in a damp paper towel and heat in the microwave.) In a shallow bowl, mix together the olive oil, chipotle seasoning, salt, lime juice, and zest. Place shrimp on skewers, and submerge in the marinade and let marinate for at least 20 minutes. Grill shrimp until bright pink and slightly charred, about 1-2 minutes each side. While shrimp is cooking, prepare the creamy avocado broccoli slaw. Add cilantro, yogurt, avocado, lime juice, and zest into a blender or food processor. Blend until smooth. Season with salt and pepper to taste. Mix with the broccoli slaw. Layer broccoli slaw on top of corn tortillas, top with shrimp and any additional toppings.
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Makes 4 servings
Prep time 10 min.
Cook time 30 min.
Ingredients
For the Shrimp: 1 Tbsp olive oil 1 tsp chipotle seasoning blend 1 tsp salt 1 lime, juiced and zested 1 pound shrimp, peeled and deveined For the Broccoli Slaw: 2 cups broccoli slaw mix 1/4 cup packed fresh cilantro leaves 4 ounces plain yogurt 1 avocado 1 lime, juiced and zested salt and pepper, to taste 8 white corn tortillas Optional toppings: cilantro leaves, avocado slices, lime wedges
How to make it
Preheat grill to medium-high heat. Wrap tortillas in aluminum foil, and place in the back of the grill when cooking the shrimp to warm through. (Alternatively: wrap in a damp paper towel and heat in the microwave.) In a shallow bowl, mix together the olive oil, chipotle seasoning, salt, lime juice, and zest. Place shrimp on skewers, and submerge in the marinade and let marinate for at least 20 minutes. Grill shrimp until bright pink and slightly charred, about 1-2 minutes each side. While shrimp is cooking, prepare the creamy avocado broccoli slaw. Add cilantro, yogurt, avocado, lime juice, and zest into a blender or food processor. Blend until smooth. Season with salt and pepper to taste. Mix with the broccoli slaw. Layer broccoli slaw on top of corn tortillas, top with shrimp and any additional toppings.
Makes 4 servings
Prep time 10 min.
Cook time 30 min.
Prep time 10 min.
Cook time 30 min.
Prep time
10 min.
Cook time
30 min.
Ingredients
- For the Shrimp:
- 1 Tbsp olive oil
- 1 tsp chipotle seasoning blend
- 1 tsp salt
- 1 lime, juiced and zested
- 1 pound shrimp, peeled and deveined
- For the Broccoli Slaw:
- 2 cups broccoli slaw mix
- 1/4 cup packed fresh cilantro leaves
- 4 ounces plain yogurt
- 1 avocado
- 1 lime, juiced and zested
- salt and pepper, to taste
- 8 white corn tortillas
- Optional toppings: cilantro leaves, avocado slices, lime wedges
How to make it
Preheat grill to medium-high heat. Wrap tortillas in aluminum foil, and place in the back of the grill when cooking the shrimp to warm through. (Alternatively: wrap in a damp paper towel and heat in the microwave.) In a shallow bowl, mix together the olive oil, chipotle seasoning, salt, lime juice, and zest. Place shrimp on skewers, and submerge in the marinade and let marinate for at least 20 minutes. Grill shrimp until bright pink and slightly charred, about 1-2 minutes each side. While shrimp is cooking, prepare the creamy avocado broccoli slaw. Add cilantro, yogurt, avocado, lime juice, and zest into a blender or food processor. Blend until smooth. Season with salt and pepper to taste. Mix with the broccoli slaw. Layer broccoli slaw on top of corn tortillas, top with shrimp and any additional toppings.
Preheat grill to medium-high heat. Wrap tortillas in aluminum foil, and place in the back of the grill when cooking the shrimp to warm through. (Alternatively: wrap in a damp paper towel and heat in the microwave.)
In a shallow bowl, mix together the olive oil, chipotle seasoning, salt, lime juice, and zest. Place shrimp on skewers, and submerge in the marinade and let marinate for at least 20 minutes.
Grill shrimp until bright pink and slightly charred, about 1-2 minutes each side.
While shrimp is cooking, prepare the creamy avocado broccoli slaw. Add cilantro, yogurt, avocado, lime juice, and zest into a blender or food processor. Blend until smooth. Season with salt and pepper to taste. Mix with the broccoli slaw.
Layer broccoli slaw on top of corn tortillas, top with shrimp and any additional toppings.
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