Chipotle Shrimp Tacos narrow display Chipotle Shrimp Tacos wide display

Chipotle Shrimp Tacos

Pico de gallo and slaw

Brava

Active Time:
~20 min
Total Time:
~20 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!

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.
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.
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.
step

4

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

  • Select “Chipotle Shrimp Tacos” on your oven touchscreen and follow instructions.
  • While food cooks, prepare pico de gallo.
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 1 lime and a pinch of salt.
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.