Gluten-Free Chipotle Shrimp Tacos

Instructions

Chipotle mayonnaise

1. In a small mixing bowl, combine the mayo, 1 Tbsp of the chipotle paste, the juice of half a lime, and the garlic. Taste for heat and add more chipotle to your liking.

The tacos

1. Heat a large cast-iron skillet over medium-high heat. Combine the shrimp, chili powder, and a large pinch of salt in a medium bowl and stir to combine. Add the avocado oil to the hot skillet and swirl to coat. Add the shrimp and cook until no longer opaque and just cooked through, turning only once, about 2 minutes. Transfer the shrimp to a plate and cover with foil.
2. Stir 2 Tbsp of water into the skillet with the drippings from the shrimp, using a wooden spoon to scrape up any browned bits at the bottom. Reserve 1 Tbsp of the green onions for garnish and add the rest to the skillet. Cook until slightly softened, stirring frequently, about 1 minute. Add the beans and a large pinch of salt and cook until warmed through, about 1 minute. Turn off the heat and reserve.
3. In a large bowl, stir together the chipotle mayonnaise, lime zest and juice, and a large pinch of salt. Add the coleslaw mix and half of the cilantro and stir to combine.
4. Serve the shrimp alongside the beans, the slaw, the remaining cilantro, the reserved scallions, sour cream, lime wedges, and warm corn tortillas.