Shrimp Tacos with Creamy Chipotle Coleslaw

As you might already be aware from reading some of my previous posts, my son has become a huge fan of shrimp. Due to that, I attempt to prepare shrimp a variety of ways to really get his take on them, whether they are boiled, sauteed in butter, or grilled. As we normally have our weekly taco night, I decided to entertain everyone by offering them either ground beef, veggie, or shrimp tacos. The fixings are standard on taco night which includes either guacamole or sliced avocado, shredded romaine lettuce, cheeses, jalapeno peppers, diced tomatoes, cilantro, and lime wedges. This is a great opportunity for my kids to explore the different flavors, as well as the different combinations of making a taco.

Shrimp Tacos Recipe

I was already aware that I was going to make shrimp tacos, but I wanted something to go with them, beyond the normal fixings. I immediately thought of a coleslaw, but twisted it up a bit. Read below and you will see.

Ingredients (shrimp):

  • 1/2 lb of fresh, 21-30 count shrimp, peeled and deveined
  • 1 tbsp olive oil
  • Generous pinch of salt
  • Generous pinch of pepper
  • Corn tortillas, 2 for each taco

Toss the items together, and let them sit in a bowl and get happy while your grill is preheating.

Ingredients (creamy slaw):

  • 1/2 head of napa cabbage, sliced
  • 1/4 red onion, thinly sliced
  • 3 radishes, thinly sliced
  • Generous pinch of pepper
  • Generous pinch of salt
  • Juice of half a lime
  • 1/3 cup of sour cream
  • 2 tbsp milk
  • 1 chipotle pepper in adobo sauce, chopped

To make the slaw, add the chipotle pepper, sour cream, milk,  lime,  and salt and pepper to a small mixing bowl, and whisk until you have a smooth dressing. Add the napa cabbage, radishes, and onion slices, and mix well.

Once your grill is preheated, place your shrimp on the grill, and cook until done, being careful not to overcook. I always go off of the color of the shrimp, and really only take a few minutes on the hot grill. When the shrimp are close to being done, add your tortillas to a cooler side of the grill, only warming them through. This should only take a couple of minutes. Place your warmed tortillas in foil, wrap in a towel, or place in a tortilla warmer. Remove the shrimp from the grill.

To make your taco, simply get a couple of your warm tortillas, add your shrimp, and add on the creamy chipotle coleslaw. You will be amazed at the excellent flavors these shrimp tacos yield. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

One thought to “Shrimp Tacos with Creamy Chipotle Coleslaw”

  1. omg… just when I thought it could not get any better than your garlic shrimp, you went and hit it out of the ballpark.
    I can’t wait to try this one!

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