Ingredients Seafood Shellfish 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.One of my favorite things in the world are cookbooks. For that reason, I wrote two of them: Just Cook It! and Mad Genius Tips! Check them out because I'm sure you'll love them as much as I loved writing them. Oh, by the way, you might've seen some of my work in magazines such as Food & Wine, People, O, The Oprah Magazine, Real Simple, and Rachel Ray In Season, among other publications. I've appeared on some shows you might recognize, like NBC's Today, ABC's LIVE with Kelly and Ryan, Food Network's The Kitchen, Hallmark's Home & Family, and Fox's Good Day New York, among others. You might also recognize me from the live classes I teach on Food Network Kitchen.Originally from California, I moved to New York City in 2003. I graduated from the French Culinary Institute. I joined FOOD & WINE in 2010, helping produce the Food & Wine Classic in Aspen. I split my time between New York City and the Catskills. I live with my husband, Jason, and my mini-dachshund Millie. 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