This caramel coffee latte recipe is simple to prepare at home.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 40 mins |
| Servings: | 20 |
Ingredients
- 1 ½ cups lime juice
- 3 tablespoons olive oil
- 2 tablespoons chili powder
- 1 teaspoon mayonnaise
- 3 pounds uncooked medium shrimp, peeled and deveined
- ½ cup enchilada sauce
- ½ (4 ounce) jar diced jalapeño peppers
- 5 teaspoons honey
- 3 teaspoons lime juice
- salt, to taste
- ½ head red cabbage, shredded, or more to taste
- 2 bunches scallions, chopped
- 3 tablespoons olive oil
- 3 tablespoons white vinegar
- 1 small bunch cilantro, chopped
- 20 (8 inch) corn tortillas
Instructions
- Mix lime juice, olive oil, chili powder, and mayonnaise together in a bowl. Add shrimp and marinade for at least 1 hour.
- Mix enchilada sauce, jalapeños, honey, lime juice, and salt together in a separate bowl for sauce.
- Toss cabbage with scallions, olive oil, vinegar, and cilantro in a large bowl for slaw.
- Heat tortillas in a frying pan over medium-high heat, about 30 seconds per side. Keep warm.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove shrimp from marinade. Grill until opaque, about 5 minutes. Add shrimp to each tortilla; top with sauce and slaw.
- Another way to make the chipotle sauce is with 1/2 cup mayonnaise and 5 teaspoons of minced chipotle peppers in adobe sauce. I couldn’t find chipotles in adobo sauce in our local grocery, so I improvised with what they had and it was great!
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts
| Calories | 187 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 104 mg |
| Dietary Fiber | 4 g |
| Protein | 14 g |
| Saturated Fat | 1 g |
| Sodium | 226 mg |
| Sugars | 4 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I really enjoyed preparing this meal for my family. My loved ones enjoyed the flavor and overall taste.
I loved them. They were just awesome
So good! Only change was no cilantro in the slaw since I didn’t have any. Family says I can make again. Think I may even serve when friends come over. I used large tortillas but think that street taco size would be better since the sauce was runny.
This is a very good recipe. It does take longer than 15 minutes to prep. It took that long to juice the limes and peel the shrimp. For the sauce, I used chipotle salsa (which was right next to the can of peppers) and mixed it with mayo and sour cream. I thought the shrimp would be too spicy based on the amount of chili powder, but they weren’t. The spiciest thing is the sauce, which you can control. I will be making these again!
This was wonderful. It took me about 30 minutes to prep everything.
Love love this recipe i didn’t change anything and honestly taste fresh I get the shrimp from HEB and is the one you can get by the pound not the ones from the refrigerators.
I made it exactly as it is. I didn’t change anything and it was absolutely delicious.
Really tasty! Substituted the jalapeno for poblano and scallions for shallots.
Yes I made it and more than likely will again.
Made as written and this turned out good. My only complaint is in the sauce. It’s a little too sweet and it is really thin. I used an enchilada sauce imported from Mexico because I love the flavor of it but it is a little thinner than lets say Old Elpaso so you might want to use that. The slaw was super fresh tasting and got better as it sat. Overall great recipe and one I will make again.