Shrimp Tacos with Spicy Cabbage Slaw

Packaged coleslaw mix saves prep time for this fresh-tasting taco. Buying peeled shrimp, if you can find them, would save a step, too.

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  1/4 cup mayonnaise
  
  


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  1 Tbs. plus 2 tsp. fresh lime juice
  
  


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  1 tsp. minced chipotles in adobo
  
  


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  5 oz. packaged classic coleslaw mix (about 2-1/2 cups)
  
  


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  1/4 cup chopped fresh cilantro
  
  


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  4 6- to 7-inch corn tortillas
  
  


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  2 Tbs. vegetable oil
  
  


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  10 oz. deveined, easy-peel medium shrimp (41 to 50 per lb.), peeled
  
  


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  Kosher salt
  
  


• 
  
  Lime wedges, for serving
  
  

In a medium bowl, mix the mayonnaise, 2 tsp. of the lime juice, and the chipotles in adobo. Stir in the coleslaw mix and cilantro.

Heat a heavy-duty 12-inch skillet over medium heat. One at a time, heat the tortillas, flipping once, until softened, about 30 seconds per side. Wrap in a clean dishtowel to keep warm.

Heat the oil in the skillet over medium heat until shimmering hot. Add the shrimp, season with salt, and cook, stirring, until just opaque throughout, about 2 minutes. Remove from the heat and drizzle with the remaining 1 Tbs. lime juice. Wrap the shrimp and slaw in the warm tortillas. Serve with lime wedges on the side.