Spicy Shrimp & Butternut Squash Tacos
Spicy Shrimp & Butternut Squash Tacos
Ingredients
For the Roasted Butternut Squash
- 1 medium butternut squash, peeled, seeded, and cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Spicy Shrimp
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Creamy Chipotle Slaw
- 4 cups coleslaw mix
- 1/2 cup mayonnaise
- 1 tablespoon chipotle in adobo sauce, minced, plus 1 teaspoon adobo sauce
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Assembly
- 8 corn tortillas
- 1/4 cup fresh cilantro, chopped, for garnish
- lime wedges, as needed, for serving
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the cubed butternut squash with 1 tablespoon of olive oil, 1/2 teaspoon chili powder, 1/4 teaspoon cumin, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Toss until the squash is evenly coated. Spread the seasoned squash in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until the squash is tender and slightly caramelized, flipping halfway through to ensure even cooking.
⏱️ 25 min•🌡️ 400
- 3
While the squash is roasting, prepare the creamy chipotle slaw. In a medium bowl, whisk together the mayonnaise, minced chipotle in adobo sauce (plus the 1 teaspoon of adobo sauce), 1 tablespoon lime juice, 1 teaspoon honey, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth. Add the coleslaw mix and toss gently to coat all the cabbage. Refrigerate the slaw until you are ready to assemble the tacos.
⏱️ 10 min
- 4
In a separate bowl, toss the peeled and deveined shrimp with 1 tablespoon olive oil, 1 tablespoon lime juice, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Ensure the shrimp are evenly coated with the spices.
⏱️ 5 min
- 5
Heat a large skillet over medium-high heat. Once hot, add the seasoned shrimp in a single layer. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque. Be careful not to overcrowd the pan; cook the shrimp in batches if necessary to ensure they cook evenly and don't steam.
⏱️ 8 min
- 6
Warm the corn tortillas. You can do this by heating them in a dry skillet over medium heat for about 30 seconds per side until pliable, wrapping them in a damp paper towel and microwaving for 30-60 seconds, or quickly warming them over an open flame for a slightly charred flavor.
⏱️ 5 min
- 7
To assemble your tacos, spoon a generous portion of the roasted butternut squash into each warm tortilla. Top with the spicy cooked shrimp and a dollop of the creamy chipotle slaw.
⏱️ 5 min
- 8
Garnish the tacos with fresh chopped cilantro and serve immediately with lime wedges on the side for an extra squeeze of freshness.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Shrimp & Butternut Squash Tacos
Ingredients
For the Roasted Butternut Squash
- 1 medium butternut squash, peeled, seeded, and cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Spicy Shrimp
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Creamy Chipotle Slaw
- 4 cups coleslaw mix
- 1/2 cup mayonnaise
- 1 tablespoon chipotle in adobo sauce, minced, plus 1 teaspoon adobo sauce
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Assembly
- 8 corn tortillas
- 1/4 cup fresh cilantro, chopped, for garnish
- lime wedges, as needed, for serving
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the cubed butternut squash with 1 tablespoon of olive oil, 1/2 teaspoon chili powder, 1/4 teaspoon cumin, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Toss until the squash is evenly coated. Spread the seasoned squash in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until the squash is tender and slightly caramelized, flipping halfway through to ensure even cooking.
⏱️ 25 min•🌡️ 400 - 3
While the squash is roasting, prepare the creamy chipotle slaw. In a medium bowl, whisk together the mayonnaise, minced chipotle in adobo sauce (plus the 1 teaspoon of adobo sauce), 1 tablespoon lime juice, 1 teaspoon honey, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth. Add the coleslaw mix and toss gently to coat all the cabbage. Refrigerate the slaw until you are ready to assemble the tacos.
⏱️ 10 min - 4
In a separate bowl, toss the peeled and deveined shrimp with 1 tablespoon olive oil, 1 tablespoon lime juice, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Ensure the shrimp are evenly coated with the spices.
⏱️ 5 min - 5
Heat a large skillet over medium-high heat. Once hot, add the seasoned shrimp in a single layer. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque. Be careful not to overcrowd the pan; cook the shrimp in batches if necessary to ensure they cook evenly and don't steam.
⏱️ 8 min - 6
Warm the corn tortillas. You can do this by heating them in a dry skillet over medium heat for about 30 seconds per side until pliable, wrapping them in a damp paper towel and microwaving for 30-60 seconds, or quickly warming them over an open flame for a slightly charred flavor.
⏱️ 5 min - 7
To assemble your tacos, spoon a generous portion of the roasted butternut squash into each warm tortilla. Top with the spicy cooked shrimp and a dollop of the creamy chipotle slaw.
⏱️ 5 min - 8
Garnish the tacos with fresh chopped cilantro and serve immediately with lime wedges on the side for an extra squeeze of freshness.
⏱️ 2 min