Chipotle Shrimp Tacos with a Margarita Slaw

Ingredients, Chipotle Mayo

  • 1 egg, at room temperature
  • 1 Tbsp lemon juice
  • 1/2 tsp dijon mustard
  • 1/4 tsp fleur de sel
  • 1/4 cup extra-virgin olive oil
  • 3/4 cup vegetable or canola oil
  • 3-4 chipotle peppers, packed in Adobo sauce

Tools, Chipotle Mayo

  • Measuring Cups
  • Cutting Board
  • Food Processor

Directions, Chipotle Mayo

  1. Add the egg, lemon juice, mustard, and fleur de sel to the bowl of a food processor.
  2. Turn on and process. Slowly (very) stream the oils into the food processor.
  3. After adding all of the oil, add the peppers and process until well blended.
  4. Place in a covered bowl, with plastic wrap pressed onto the surface of the mayo, and refrigerate.

Ingredients, Margarita Slaw

  • 12 oz (about 7 cups) shredded cabbage (or rainbow salad or coleslaw mix)
  • 1/3 cup chopped fresh cilantro
  • 1/4 cup vegetable oil
  • Dash of sesame oil
  • 3 Tbsp fresh lime juice (about 1.5 limes)
  • 1/2 tsp lime zest
  • 1 Tbsp fresh-squeezed OJ (about 1/4 orange)
  • 1 shot Tequila
  • Dash of Tobasco
  • Salt and black pepper, to taste

Tools, Margarita Slaw

  • Measuring Cups
  • Cutting Board
  • Large bowl for mixing, smaller bowl for oils
  • Whisk

Directions, Margarita Slaw

  1. Place cabbage and cilantro in a large bowl.
  2. In a small bowl, whisk together the oils, lime and orange juices, lime zest, tequila, and Tobasco.
  3. Pour over cabbage and toss to coat completely.
  4. Season with salt and pepper. Serve cold.

Ingredients, Shrimp Tacos

  • 1.5 pounds shrimp, 20-30 per pound, peeled, rinsed and dried
  • 3 or 4 big cloves garlic, cut into slivers
  • 1/3 cup extra virgin olive oil, or more as needed
  • Salt and black pepper
  • Lime
  • Cilantro, diced tomato for garnish
  • Small Tortillas

Tools, Shrimp Tacos

  • Skillet
  • Cutting Board
  • Bowl for finished shrimp, plate for warmed tortillas

Directions, Shrimp Tacos

  1. Warm olive oil in pan over low heat.
  2. Add garlic slivers and cook until golden, a few minutes (maybe raise to medium heat).
  3. Raise heat to medium high and add shrimp, salt, pepper, and lime.
  4. Stir to blend and cook, shaking the pan once or twice and turning the shrimp once or twice until they are pink all over and the mixture is bubbly, 5-10 minutes.
  5. Place in bowl with tongs, garnish and lightly cover in foil.
  6. Wipe skillet with paper towel and use to heat tortillas, about 30 seconds side.

Ingredients, Fish Tacos

  • 1.5 pounds fish filets (tilapia, halibut, etc.)
  • 2 tbsp extra virgin olive oil, or more as needed
  • Salt and black pepper
  • Lime
  • Cilantro, diced tomato for garnish
  • Small Tortillas

Tools, Fish Tacos

  • Grill
  • Cutting Board
  • Plate for finished shrimp, plate for warmed tortillas
  • Large fish grilling spatula

Directions, Fish Tacos

  1. Turn on gas grill to high, let heat to 500 degrees
  2. Coat fish filets in olive oil, salt and pepper (other seasonings optional).
  3. Cook fish 5 minutes on one side, flip, 3-5 minutes on the other side.
  4. Fish is done when opaque, with clear fluids and “flaking”.
  5. Remove fish to plate as done, use grill to heat tortillas, about 30 seconds a side.

All recipes stolen/borrowed from somewhere, butchered/adapted exclusively by CHEF BOY/R/C.