Chipotle Lime Shrimp Tacos With Pineapple Slaw And Avocado

Name: Chipotle Lime Shrimp Tacos With Pineapple Slaw And Avocado
Ingredients: 2 cup cole slaw mix; 1 cup diced pineapple; 1 small shallot diced; 1/3 cup prepared mayonnaise; 1 1/2 tablespoon apple cider vinegar; 1/2 tablespoon honey; 1 tablespoon pineapple juice; salt and pepper to taste; 1 lb 35 -40 raw shrimp, peeled and deveined; 3 tablespoon chopped fresh cilantro; 1 tablespoon olive oil; 1 tablespoon brown sugar; 1 teaspoon cumin; 1/2 teaspoon chipotle powder; 1 lime, juice and zest; 8 taco-size mission® organics flour tortillas; 1 ripe avocado, pit removed, sliced thin

The Daily Meal Contributors|Aug. 9, 2017 11:04 am EST

4.5 (2 ratings)

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If you're like me you'll look for every opportunity to add chipotle to your recipe. With a touch of avocado to bring out the flavor and the pineapple slaw for some added sweetness, these chipotle lime tacos are the perfect combination of spicy-zest and fruity-goodness!Recipe courtesy of The Redhead Baker

Servings

4

Ingredients

2 cup cole slaw mix
1 cup diced pineapple
1 small shallot diced
1/3 cup prepared mayonnaise
1 1/2 tablespoon apple cider vinegar
1/2 tablespoon honey
1 tablespoon pineapple juice
salt and pepper to taste
1 lb 35 -40 raw shrimp, peeled and deveined
3 tablespoon chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon brown sugar
1 teaspoon cumin
1/2 teaspoon chipotle powder
1 lime, juice and zest
8 taco-size mission® organics flour tortillas
1 ripe avocado, pit removed, sliced thin

Directions

Place the cole slaw mix, pineapple and shallot in a large bowl.
In a small bowl, stir together the mayonnaise, vinegar, honey and pineapple juice. Season with salt and pepper to taste.
Pour the dressing over the cabbage-pineapple mix, and toss to coat.
Cover and refrigerate for at least 20 minutes.
Make the shrimp:
Place the shrimp in a shallow dish. In a small bowl, mix together the cilantro, olive oil, brown sugar, cumin, chipotle powder, lime juice and lime zest.
Pour over the shrimp. Toss to coat.
Pour the marinade over the shrimp. Cover and refrigerate for 20 minutes, turning the shrimp over halfway through.
Heat a skillet over medium-high heat. Add 2 tablespoons of vegetable oil, wait until it’s hot, then add the shrimp. Cook until pink and opaque on the bottom (about 2 to 4 minutes), then flip and cook until the second side is pink and opaque. Transfer to a plate.
Make the tacos:
Stack 4 Mission® Organics Flour Tortillas on a microwave-safe plate. Warm for 20 second on high, then repeat with the other 4 tortillas.
Spoon a few shrimp onto a warm tortilla, top with some of the pineapple slaw, then layer on one or two slices of avocado. Serve immediately.