Spicy Shrimp Tacos with a Cilantro Lime Cabbage Slaw

I’m still buzzing along with my lose-weight-in-a-moderate-fashion program and I must confess this is okay.  I can honestly say I have not had one, not even ONE, cream cheese Christmas cookie in at least a week.  And, y’all, they’re just sitting in my kitchen calling out their siren song to anyone who walks by.  Well, sing all you want, I ain’t fallin’.   Nope, not gonna have one.  I appease myself knowing later in the day I may have a cocktail if I want.  Sensible breakfasts, lunches and dinners are de rigueur, snacking between meals is not allowed.  If it’s truly an emergency, and I seem to have them at least every other day!, I grab a handful of grapes.  Waking up the next day I’m always so happy I showed restraint.  When things get truly strained I focus on that delicious feeling I get when I pull up my jeans, strap on some pretty sandals and leave the house, knowing I’m going to receive a plethora of looks…from men, women, children, dogs and cats.  Blown out hair, toes done, makeup and jewelry on…well, everyone likes to feel pretty.  And, boy howdy, I’m getting there.  “Everything in moderation” was one of my mother’s favorite expressions and I agree.  Enjoying the occasional treat and a healthful diet permits Li’l Miss Slow and Steady win the race.  I’ve been living the practical goal of losing one simple pound per week.  Life is so much easier and certainly more livable without the stress and pressure of a military diet which imitates the dining habits of a Trappist monk or runway model.  It’s not long-term doable and what always seems to happen is weight lost quickly is gained back quickly plus some.  Plus some!  What’s that? Seven pounds? Oh, hell no.  Not today.  So perseverance with a healthy outlook is where I’m headed.  And this recipe fits right in.  At my grocery store I found some unbelievably good, whole wheat flour tortillas…the small ones, made by Mission, a national company.  But you can use whatever kind of tortilla you like.  It’s up to you.  The sauce, which is spread on the tortilla, is made with chipotle peppers in adobo sauce, smoked jalapenos in an intense garlic, onion and chile sauce…probably made in heaven but found in any Mexican or Latin food market.  Here in south Florida they come in small cans of about 7 ounces and are permanently on the shelves of every mini-mart and grocery store.  I pretty much never use the whole can so I freeze the unused portion in the corner of a baggie, dated and labeled.  They are pretty hot but blended in a mini-chopper or blender and added to the pot will elevate your chili to a brand.new.level.  Try it.  You’ll love the smoky dimension chipotles in adobo add to your dishes.  Typically in the spicy sauce I use Mexican crema agria, Mexican sour cream, but conventional sour cream or mayonnaise are positively fine.  Use what you have!  Regarding the slaw on top, I gravitate towards easy and that translates to the little bag of shredded green and purple cabbage with a handful of slivered carrots found in the shelves of your grocery store produce department. Much tastier and cabbage has way more nutritional value than shredded iceberg lettuce. This recipe calls for one cup of chopped cilantro leaves but, quite honestly,  I love the clean crunch of the slaw so I chop and add the entire bunch.  But that’s just me.  Really, anything can be added.  Add more grated fresh carrot in if you want more.  Or radishes if that what floats your boat.  We just want to get in our jeans.  Enjoy.

Spicy Shrimp Tacos with a Cilantro & Lime Slaw

  • Servings: 6 generous tacos
  • Difficulty: easy
  • Print

  • 1/4 cup chipotle peppers in adobo sauce
  • 1/3 cup crema Mexicana, sour cream or mayonnaise
  • 2 cups shredded green and purple cabbage and carrots
  • 1 cup chopped cilantro leaves, feel free to use more or less
  • 3 chopped scallions, green tops included
  • 1 lime, juiced
  • 2-3 generous tablespoons honey
  • 1/2-1 teaspoon salt
  • 1 pound peeled and deveined shrimp, chopped into bite size pieces
  • 1 tablespoon olive oil
  • 2 teaspoons paprika
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • salt and pepper to taste
  • 6 small (5 1/2 inch) flour tortillas
  • lime wedges to garnish, optional
  1. In a mini-chopper or blender, process chipotle peppers and sour cream until smooth.  Transfer to a small bowl, cover and chill until needed.
  2. In a medium bowl add cabbage, cilantro, scallions, lime juice, honey and salt and mix well.  Cover and chill until needed.
  3. In a small bowl add shrimp, olive oil, paprika, chili powder and cumin.  Mix until thoroughly combined.
  4. Heat a large skillet to high heat and with non-stick spray. Quickly add shrimp and stir only when you smell the spices full-blown, 2-3 minutes.  Stir and remove from heat when the shrimps turn pink, it only takes a minute or two, and taste for salt and pepper..
  5. In a large skillet, over high heat, warm tortillas for 15-20 seconds on each side then remove from heat and maintain covered until all the tortillas are warmed.
  6. Cover each tortilla with chipotle mix, shrimp then slaw and garnish with lime wedges if using, then serve.



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