15-Minute Shrimp Tacos with Spicy Coleslaw

Votes: 2

Time: 15 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Serving size: 1 of 14 servings
Calories 270, total fat 15 G., saturated fats 2 G., proteins 8 G., carbohydrates 25 G., fiber 5 G., cholesterol 47 mg, sodium 443 mg, sugar 11 G.

Assemble a taco bar in just 15 minutes or less. Just buy pre-shredded coleslaw mix, chipotle mayonnaise, and canned beans. This time-saving approach allows you to delight your loved ones with a fun dinner any day of the week without the hassle. Simply set out all the ingredients on the table, creating a bar so everyone can build their own tacos.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g medium shrimp (26/30), peeled, deveined and tailed
2 tsp chili powder
2 tbsp. l. rapeseed oil (canola)
4 green onions, thinly sliced
1 can (425 g) canned black beans, rinsed
1/3 cup prepared chipotle mayonnaise
2 limes (grate zest and juice 1, cut 1 into wedges)
1 package (400 g) coleslaw mix
1 bunch fresh cilantro, leaves and tender stems coarsely chopped
8 corn tortillas, warmed
Sour cream for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: shrimps, black beans, white cabbage, lime juice, chili seasoning, cilantro

Cooking the dish according to the recipe:

Heat a large cast-iron skillet over medium-high heat. Combine the shrimp, chili powder, and a large pinch of salt in a medium bowl. Pour canola oil into the hot skillet and swirl to coat the bottom.
Add the shrimp and cook until pink, turning once, about 2 minutes. Transfer the shrimp to a serving bowl and cover with foil to keep warm.

Add 2 tablespoons of water to the skillet with the fat and stir with a wooden spoon or spatula, scraping up any browned bits from the bottom. Set aside 1 tablespoon of green onions for serving, and add the rest to the skillet. Cook, stirring frequently, until the green onions are slightly softened, about 1 minute.
Add the beans and a large pinch of salt and cook until the beans are heated through, about 1 minute. Turn off the heat and set the pan aside.
In a large bowl, combine the chipotle mayonnaise, lime zest and juice, and a large pinch of salt. Add the coleslaw mixture and half the cilantro and toss to combine.
Serve the shrimp with beans, coleslaw, remaining cilantro, green onions, sour cream, lime wedges, and warm tortillas.

Categories:

recipe / Calorie content of prepared meals / Simple and quick recipes / Quick dinners / Summer dishes / Dinner / Fast food / Tortilla Dishes / Appetizers / Sandwiches / / Food Network - recipes / Tex-Mex