Shrimp and Veggie Tacos With Chipotle
Succulent shrimp tacos with zucchini and red cabbage, topped with a creamy chipotle aioli. These fresh and flavorful tacos combine perfectly cooked seafood with crisp vegetables and a spicy mayo sauce.
Ingredients
- •2 teaspoons kosher salt
- •2 lb extra large shrimp, thawed if frozen, peeled and deveined
- •1 cup light mayonnaise
- •1 clove garlic clove, finely chopped
- •1 piece chipotle chile in adobo, finely chopped
- •1 tbsp extra-virgin olive oil
- •1 piece zucchini, halved and thinly sliced
- •12 piece corn tortillas, warmed
- •2 cups thinly sliced red cabbage
Cooking Instructions
- 1.
In a bowl, whisk together lime juice, 2 teaspoons salt and freshly ground black pepper; toss with shrimp and let rest, 15 minutes. In a blender or food processor, blend mayonnaise, garlic and chile until smooth; season with salt and pepper. In a large skillet over medium-high heat, heat oil; cook shrimp, flipping once, until opaque, 2 minutes per side. Transfer to a platter and cover with foil; add zucchini to pan and cook, tossing frequently, until golden, 5 minutes. Fill each tortilla with zucchini, cabbage and 1 tablespoon aioli. Top with shrimp.
30 min
