Chipotle Shrimp Tacos with Lime Slaw & Black Beans

Smoky, spicy seared shrimp in warm corn tortillas with a crunchy lime-cilantro slaw, avocado, cotija and a chipotle yogurt crema, with seasoned black beans on the side.

Ingredients

• 2¼ lb large shrimp, peeled
• 16 corn tortillas
• 5 cups coleslaw mix
• 2 limes
• ½ bunch cilantro, chopped
• ¾ cup plain Greek yogurt
• 1 chipotle in adobo plus 1 tsp sauce
• 1 avocado, sliced
• ½ can black beans
• ⅓ cup crumbled cotija

From your pantry: 1 tbsp oil, 2 tsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, ½ tsp garlic powder, salt.

Instructions

1. Blend or mash the yogurt, chipotle, adobo, juice of ½ lime and a pinch of salt into a crema.
2. Toss the coleslaw with the juice of 1 lime, half the cilantro and a pinch of salt. Warm the beans with a pinch of cumin and salt.
3. Toss the shrimp with the chili powder, remaining cumin, paprika, garlic powder and ¾ tsp salt. Heat the oil in a large skillet over high heat and sear in a single layer until pink and charred in spots, about 2 minutes per side.
4. Char the tortillas directly over a gas flame or in a dry skillet, 20 seconds per side, and keep them wrapped in a towel.
5. Fill the tortillas with shrimp, slaw, avocado, crema, cotija and cilantro and serve with the beans and lime wedges.

Tip: Double up the corn tortillas if they're thin; it keeps juicy fillings from breaking through.

Nutrition per serving

Good for

Adapted from Gimme Some Oven.

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