F&W’s Justin Chapple adds pickled jalapeños to his tangy slaw, which he combines with smoky shrimp in these fun and tasty taco bowls. Slideshow:  More Taco Recipes 

May 2016


Recipe Summary test

45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400°. Invert a jumbo muffin tin on a work surface. In 2 batches, gently stuff the tortillas between the upturned muffin cups to form bowls. Bake for 15 minutes, until crisp; cool.

  • Meanwhile, in a large bowl, whisk the mayonnaise, lime juice and cumin. Add the cabbage, 1 cup of cilantro and the jalapeños and toss. Season with salt and pepper.

  • In a large bowl, toss the shrimp and chili powder; season with salt and pepper. In a large skillet, heat the oil until shimmering. Add the shrimp and cook over moderately high heat, turning once, until just white throughout, about 3 minutes. Transfer to a plate.

  • Fill the taco shells with the slaw and shrimp. Sprinkle with chopped cilantro, radishes and diced avocado. Serve.

Make Ahead

The taco shell bowls can be made up to 6 hours ahead.

Suggested Pairing

Bright, coastal white.