The BEST SHRIMP TACOS in Las Vegas

Ingredients

• 4 pieces Flour Tortilla (6‑inch, soft)
• 1/2 cup Queso Fresco (Crumpled, optional: substitute with feta)
• 4 tablespoons Unsalted Butter (Divided: 3 Tbsp for cooking, 1 Tbsp for finishing)
• 1 pound Shrimp, peeled and deveined (Medium‑large, deveined)
• 3 cloves Garlic (Minced)
• 1 tablespoon Chipotle in Adobo Sauce (Finely minced)
• 2 tablespoons Lime Juice (Freshly squeezed)
• 1 teaspoon Olive Oil (For marinating)
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper (Freshly ground)
• 1 cup Green Cabbage (Shredded)
• 1/2 cup Red Cabbage (Shredded)
• 1/4 cup Carrot (Shredded)
• 2 tablespoons Cilantro (Chopped)
• 2 tablespoons Mayonnaise (For slaw)
• 1 teaspoon Apple Cider Vinegar
• 1/2 teaspoon Sugar
• 1/2 cup Mayonnaise (for aioli) (Room temperature)
• 1 teaspoon Chipotle in Adobo Sauce (for aioli) (Finely minced)
• 1/4 teaspoon Garlic Powder

Instructions

1. Marinate the Shrimp

   In a mixing bowl combine the shrimp, minced garlic, minced chipotle, lime juice, olive oil, salt, and black pepper. Toss to coat evenly and let sit for 15 minutes at room temperature.

   Time: PT15M

2. Prepare the House‑Made Slaw

   In a separate bowl combine shredded green cabbage, red cabbage, shredded carrot, chopped cilantro, lime juice, mayonnaise, apple cider vinegar, sugar, and a pinch of salt. Mix until everything is evenly coated. Refrigerate for at least 10 minutes.

   Time: PT10M

3. Make the Spicy Chipotle Aioli

   In a small bowl whisk together mayonnaise, minced chipotle, garlic powder, lime juice, and a pinch of salt until smooth. Cover and refrigerate until needed.

   Time: PT5M

4. Toast the Tortillas

   Heat the skillet over medium heat. Add a tiny splash of butter (about ½ Tbsp) and place one tortilla in the pan. Cook for 20‑30 seconds per side until lightly browned and pliable. Transfer to a plate and keep warm. Repeat with remaining tortillas.

   Time: PT2M

   Temperature: Medium heat

5. Cook the Shrimp

   Add the remaining 3 Tbsp butter to the hot skillet. Once melted and foamy, add the marinated shrimp in a single layer. Cook 2‑3 minutes per side, or until the shrimp turn pink and opaque. Remove from heat.

   Time: PT5M

   Temperature: Medium‑high heat

6. Assemble the Tacos

   Lay a toasted tortilla on a plate. Sprinkle a generous handful of crumbled queso fresco, add a portion of the butter‑seared shrimp, top with a spoonful of slaw, and drizzle with chipotle aioli. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

18 g

Fiber

3 g