Ingredients Seafood Shrimp Shrimp Taco Salad Bowls Be the first to rate & review! 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 By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on May 1, 2016 Print Rate It Share Share Tweet Pin Email Total Time: 45 mins Yield: 4 Ingredients Four 10-inch flour tortillas 1/3 cup mayonnaise 2 1/2 tablespoons fresh lime juice 1/2 teaspoon ground cumin 8 cups shredded green and red cabbage (1 pound) 1 cup chopped cilantro, plus more for serving 3 pickled jalapeños, seeded and thinly sliced (1/4 cup) Kosher salt Pepper 3/4 pound large shrimp, shelled and deveined 3/4 teaspoon chili powder 2 tablespoons extra-virgin olive oil Sliced radishes and diced avocado, for serving Directions 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. Rate it Print