15-Minute Shrimp Tacos with Spicy Coleslaw

Ingredients:

• 450 g medium shrimp (26/30), peeled, deveined and tailed
• 2 tsp chili powder
• 2 tbsp. l. rapeseed oil (canola)
• 4 green onions, thinly sliced
• 1 can (425 g) canned black beans, rinsed
• 1/3 cup prepared chipotle mayonnaise
• 2 limes (grate zest and juice 1, cut 1 into wedges)
• 1 package (400 g) coleslaw mix
• 1 bunch fresh cilantro, leaves and tender stems coarsely chopped
• 8 corn tortillas, warmed
• Sour cream for serving

Preparation:

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. Pour canola oil into the hot skillet and swirl to coat the bottom.
2. Add the shrimp and cook until pink, turning once, about 2 minutes. Transfer the shrimp to a serving bowl and cover with foil to keep warm.
3. Add 2 tablespoons of water to the skillet with the fat and stir with a wooden spoon or spatula, scraping up any browned bits from the bottom. Set aside 1 tablespoon of green onions for serving, and add the rest to the skillet. Cook, stirring frequently, until the green onions are slightly softened, about 1 minute.
4. Add the beans and a large pinch of salt and cook until the beans are heated through, about 1 minute. Turn off the heat and set the pan aside.
5. In a large bowl, combine the chipotle mayonnaise, lime zest and juice, and a large pinch of salt. Add the coleslaw mixture and half the cilantro and toss to combine.
6. Serve the shrimp with beans, coleslaw, remaining cilantro, green onions, sour cream, lime wedges, and warm tortillas.