Shrimp Tacos with Chipotle Ranch Sauce & Coleslaw

Everyone loves tacos, and today, I have a recipe that’s one of my family’s favorites–shrimp tacos. This delicious recipe is extra tasty thanks to the chipotle ranch sauce and coleslaw. Of course, I think coleslaw makes a great topping for just about anything! Seriously though, these tacos are light and the flavor combination is amazing. Grill up your shrimp outdoors if you can, but if not, you’ll still love this recipe!

Shrimp Tacos with Chipotle Ranch Sauce & Coleslaw

Ingredients:

1 ½ lbs medium shrimp, peeled, de-veined, tails removed
Old Bay Seasoning
6 tortillas, taco sized

Slaw 

½ lb red cabbage, shredded
1 lb white cabbage, shredded
1 cup shredded carrots
Zest and juice of 1 lemon
¾ cup buttermilk
¼ cup mayonnaise
1 tbsp dijon mustard
2 tsp apple cider vinegar
2 tsp sugar

Chipotle Ranch Sauce 

¼ cup buttermilk
½ cup sour cream
⅓ cup mayonnaise
⅓ cup cilantro, lightly packed
1 chipotle chili in adobo sauce
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
Salt and pepper, to taste

4 green onions, chopped

Directions:

1. In a large bowl, toss shrimp in Old Bay Seasoning until well-coated. Preheat your grill to 350-450 degrees, and cook the shrimp over medium direct heat for five to seven minutes.

2. For the slaw, in a small bowl, mix together buttermilk, mayonnaise, dijon mustard, apple cider vinegar, sugar, lemon zest, and juice.
3. Add your cabbage and carrots to a large bowl. Pour wet mixture over the cabbage and carrots, then toss to mix all of the ingredients together.
Put slaw into the refrigerator to chill.

4. Next, make your Chipotle Ranch Sauce. Add all of the ingredients to your blender, and blend well.

5. To assemble your tacos, start by adding a tablespoon of the chipotle ranch sauce to the middle of your tortilla. Add ⅙ of the cooked shrimp. Top with slaw– as much as desired, then top with a drizzle of chipotle ranch sauce.
6. Finish by sprinkling a few green onions on top. Serve immediately.

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Shrimp Tacos with Coleslaw

Ingredients

• 1 ½ lbs medium shrimp peeled, de-veined, tails removed
• Old Bay Seasoning
• 6 tortillas taco-sized

Slaw

• ½ lb red cabbage shredded
• 1 lb white cabbage shredded
• 1 cup shredded carrots
• zest and juice of 1 lemon
• ¾ cup buttermilk
• ¼ cup mayonnaise
• 1 tbsp dijon mustard
• 2 tsp apple cider vinegar
• 2 tsp sugar

Chipotle Ranch Sauce

• ¼ cup buttermilk
• ½ cup sour cream
• ⅓ cup mayonnaise
• ⅓ cup cilantro lightly packed
• 1 chipotle chili in adobo sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• Salt and pepper to taste

Garnish

• 4 green onions chopped

Instructions

1. In a large bowl, toss shrimp in Old Bay Seasoning until well-coated. Preheat your grill to 350-450 degrees, and cook the shrimp over medium direct heat for five to seven minutes.
2. For the slaw, in a small bowl, mix together buttermilk, mayonnaise, dijon mustard, apple cider vinegar, sugar, lemon zest, and juice.

3. Add the cabbage and carrots to a large bowl. Pour wet mixture over the cabbage and carrots, then toss to mix all of the ingredients together.

4. Put slaw into the refrigerator to chill.
5. Next, make your Chipotle Ranch Sauce. Add all of the ingredients to your blender, and blend well.
6. To assemble your tacos, start by adding a tablespoon of the chipotle ranch sauce to the middle of your tortilla. Add ⅙ of the cooked shrimp. Top with slaw-- as much as desired, then top with a drizzle of chipotle ranch sauce.
7. Finish by sprinkling a few green onions on top. Serve immediately.

You might also like this post: Cheese Shell Taco Cups with Jalapeno Cilantro Sauce (Keto-Friendly)

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