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Serves 4

These shrimp tacos get a spicy boost from a marinade that includes chipotle pepper in adobo sauce.

1 to 1¼ pounds peeled and deveined large raw shrimp


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1/3 cup fresh orange juice

1 chipotle pepper in adobo sauce

2 tablespoons lemon or lime juice

1 tablespoon olive oil

¼ teaspoon salt

¼ teaspoon black pepper

Cabbage slaw:

2 cups finely shredded cabbage

1 medium tomato, diced

1 small white onion, diced

½ cup chopped cilantro

2 tablespoons olive oil

1 tablespoon lemon or lime juice

½ teaspoon sugar

Salt and black pepper to taste

¼ teaspoon crushed red pepper flakes or to taste

For serving:

8 corn tortillas, warmed

½ cup reduced fat sour cream

¼ cup chopped cilantro

1 avocado, halved, pitted, sliced or diced

1 cup crumbled queso fresco or feta cheese

1. Place the shrimp in a larger bowl. In a mini food processor or blender, blend together all the marinade ingredients. Pour over the shrimp. Toss to coat the shrimp with the marinade. Set aside for at least 30 minutes.

2. Meanwhile, in another bowl, mix together all the slaw ingredients. Set aside.

3. Preheat the broiler. Place shrimp on the broiler pan and brush with the marinade. Broil about four to five minutes or until shrimp are opaque and just cooked through. Remove from the broiler and leave the broiler on. Place the corn tortillas on a baking sheet under the broiler for a few minutes to warm them.

4. To assemble the tacos, stir together the sour cream and cilantro. Spread about 1 tablespoon of cream on each tortilla. Top with some slaw, a few shrimp and avocado. Sprinkle with crumbled cheese and serve.

— From Susan Selasky for the Detroit Free Press test kitchen

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