---
title: Crispy Chipotle Shrimp Tacos
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/crispy-chipotle-shrimp-tacos-5a7a2e4eae08b52c90355af2
servings: 2
prep time: 5 minutes
cook time: 15 minutes
time required: 20 minutes
difficulty: Easy
allergens:
  - Shellfish
  - Milk
tags:
  - Spicy
  - Tacos
  - Seafood
  - Quick
rating: 0
rating_count: 0
source_chef: Michelle Doll Olson
image: "https://images.recipes.furrysalamander.com/Seafood%20Recipes/Shrimp/crispy-chipotle-shrimp-tacos.avif"
---

Wash and dry all produce. Cut @lime{1%unit} into wedges. Halve and thinly slice @radishes{4%unit} into half-moons. Trim and thinly slice @scallions{4%unit}, keeping greens and whites separate. Rinse @shrimp{12%oz} under cool running water and pat dry with a paper towel.

Toss @shredded red cabbage{3%cups} and scallion whites in a #medium bowl{} with a squeeze of lime, a drizzle of @olive oil{1%tbsp}, @salt{1%tsp}, and @pepper{½%tsp}. Set aside.

Heat a ¼-inch layer of @vegetable oil{⅓%cup} in a #large pan{} over high heat (use a nonstick pan if you have one). Meanwhile, place shrimp, @cornstarch{1%tbsp}, and ¼ tsp @chipotle powder{1%tsp} in another #medium bowl{}. Season with salt and pepper. Toss until shrimp are thoroughly coated.

Add shrimp to pan in a single layer and cook until golden brown and crisp, about ~{2%minutes} per side. Remove from pan with a slotted spoon and set aside on a paper-towel-lined plate.

In a #small bowl{}, stir together @sour cream{¼%cup}, a squeeze of lime, and a pinch of chipotle powder (use more to taste). Season with salt and pepper. Add enough @water{1%tbsp} to create a drizzly consistency. Wrap @corn tortillas{6%unit} in a lightly dampened paper towel and microwave until warm and soft, ~{30%seconds}.

Divide slaw, shrimp, and radishes between tortillas. Drizzle with crema, sprinkle with scallion greens, and serve with any remaining lime wedges for squeezing over.