Chipotle Shrimp Tacos

Chipotle Shrimp Tacos

Pico de gallo and slaw

Brava

Serves  

Active Time:

~20 min

Total Time:

~26 min

About this Recipe

If you’re looking for your next seafood fix, we’ve got you covered. Chipotle powder gives these shrimp a smoky heat that balances perfectly with a drizzle of sour cream. You’ll feel like you’re off the coast of Mexico, maybe even with a beer in hand!


Ingredients

  • 2 limes
  • 2 teaspoons chipotle powder
  • 10 oz peeled and deveined shrimp (15-18 shrimp)
  • 1 jalapeño pepper
  • ½ oz fresh cilantro
  • 6 oz coleslaw mix
  • 4 organic yellow corn tortillas
  • 1 yellow onion
  • 1 roma tomato
  • 1 avocado
  • 2 tablespoons sour cream

From Your Pantry

cooking oil

extra-virgin olive oil

kosher salt and black pepper

Equipment

mixing bowls

aluminum foil

Brava metal tray

Brava glass tray

Nutrition Information

500 calories per serving

Allergens: Shellfish, Milk, Wheat (Gluten)

Nutrition Facts

Tags

  • Two Tray Cooks
  • Lunch
  • Dinner
  • Meal Kit
  • Bread
  • Glass Tray
  • Metal Tray
  • Mexican
  • Recipes
  • Seafood
  • Serves 4
  • Shellfish
  • Summer
  • Vegetables
  • Weeknight

  1. step
    1

    Marinate shrimp

    • In medium bowl, stir together juice of ½ lime, chipotle powder, 1 teaspoon cooking oil and a pinch of salt and pepper.
    • Pat shrimp dry with paper towels. Add shrimp to bowl with chipotle mixture and toss to coat.
    • Marinate for 5–10 minutes.

  2. step
    2

    Prep coleslaw

    • Remove jalapeño stem, halve jalapeño lengthwise and remove seeds. Thinly slice half of jalapeño for coleslaw; finely chop half and set aside for pico de gallo. Use less if you don’t like it spicy.
    • Chop half of cilantro (stems are delicious, too!). Save remaining cilantro for pico de gallo.
    • In medium bowl, toss together coleslaw mix, sliced jalapeño, chopped cilantro, juice of ½ lime, 1 tablespoon extra-virgin olive oil and a pinch of salt.

  3. step
    3

    Prep shrimp & tortillas

    • Drain shrimp and evenly spread shrimp in Zone 2 of Brava metal tray.
    • Stack corn tortillas and wrap in foil. Place in center of Brava glass tray.

  4. step
    4

    Slide metal tray into top shelf and glass tray into bottom shelf

    • Select “Chipotle Shrimp Tacos” on your Brava touchscreen and follow instructions.
    • While food cooks, prepare pico de gallo.

  5. step
    5

    Make pico de gallo

    • Peel and cut one-fourth of onion into ¼-inch dice. You will have three-fourths onion left over.
    • Cut tomato into ¼-inch dice.
    • Chop remaining cilantro.
    • In small bowl, stir together diced onion, tomato, chopped jalapeño, cilantro, juice of ½ lime and a pinch of salt.

  6. step
    6

    Assemble tacos & serve

    • When your food is done, remove tails from shrimp. If desired, cut shrimp into bite-size pieces.
    • Place tortillas on individual plates and top with shrimp and pico de gallo.
    • Halve avocado, remove pit and scoop a few thin pieces onto each taco. You may have some avocado left over.
    • Cut remaining lime into wedges.
    • Drizzle tacos with sour cream.
    • Serve tacos with coleslaw and lime wedges.