Chipotle Mayo and Margarita Slaw

by Shawnda on April 15, 2009

in Cinco de Mayo,Condiments,Mexican & TexMex,Seafood

Shrimp Tacos with Margarita Slaw and Chipotle Mayo

I plan our menu for the week on Sundays. For 5 months out of the year, this is usually an annoying task that I rush to complete in the few minutes between finalizing my fantasy football line-up and kickoff of the Texans game. Tacos three times in 9 days? Sure! And God Bless that gallon baggie of ready-to-bake meatballs in the freezer! We see plenty of reruns because there’s no time to be creative and revolutionary. Okay, there’s time. I’m lazy. I feel like we’ve covered this before.

Chipotle Mayonnaise

Like burger night (and pizza night, and most seafood nights…) taco night is His & Her night – same dish, different interpretations but we have tacos. His Tacos are pretty traditional: ground beef or shredded chicken, lettuce, tomatoes, guacamole, and cheese. Her Tacos? He would call them… less traditional: Shrimp, tilapia, or halibut, Chipotle Mayonnaise, and Margarita Slaw.

Chipotle Mayonnaise

Chipotle Mayo and Margarita Slaw are two of my absolute favorite ways to liven up otherwise boring burger and taco nights. A happy marriage of texture and taste. Chipotle mayo is creamy and spicy. Margarita Slaw is crunchy and has tequila in it. What else could you ask for?

Shrimp Tacos with Margarita Slaw and Chipotle Mayo

Margarita Slaw & Chipotle Mayo

A fresh, crunchy slaw with a margarita-inspired dressing and a spicy chipotle mayonnaise - the perfect topping for shrimp tacos and burgers.


  • For the chipotle mayo:
  • 1 egg, at room temperature
  • 1 Tbsp lemon juice
  • 1/2 tsp dijon mustard
  • 1/4 tsp salt
  • 1/4 cup extra-virgin olive oil
  • 3/4 cup vegetable or canola oil
  • 3-4 chipotle peppers, packed in Adobo sauce
  • For the Margarita Slaw:
  • 2 oz (about 7 cups) shredded cabbage (or rainbow salad or coleslaw mix)
  • 1/3 cup chopped fresh cilantro
  • 1/4 cup vegetable oil
  • Dash of sesame oil
  • 3 Tbsp fresh lime juice
  • 1/2 tsp lime zest
  • 1 Tbsp fresh-squeezed OJ
  • 1 shot Tequila
  • Dash of Tobasco
  • Salt and black pepper, to taste


  1. To make the chipotle mayo, add the egg, lemon juice, mustard, and salt to the bowl of a food processor. Turn on and process.
  2. Slowly stream the oils into the food processor.
  3. After adding all of the oil, add the peppers and process until well blended.
  4. Place in a covered bowl, with plastic wrap pressed onto the surface of the mayo, and refrigerate.
  5. To make the margarita slaw, place cabbage and cilantro in a large bowl. In a small bowl, whisk together the oils, lime and orange juices, lime zest, tequila, and Tobasco.
  6. Pour over cabbage and toss to coat completely. Season with salt and pepper. Serve cold.
  7. Use to top shrimp tacos and burgers


Yields: 5 cups margarita slaw & ~1 1/4 cup mayo (enough fixins for 10 burgers or tacos)

Source: Slaw Inspired by Canyon Cafe, Mayo adapted from The Gourmet Cookbook

Estimated time: 10 minutes


{ 17 comments… read them below or add one }

1 Sylvie April 15, 2009 at 4:24 am

Slaw with tequila?! Heaven!


2 VeggieGirl April 15, 2009 at 6:13 am

Aww love the “his & her” nights!! :-)


3 Tracey April 15, 2009 at 7:19 am

That chipotle mayonnaise sounds really good! I’m pretty sure my husband would love it and it’d definitely jazz up some otherwise boring meals. Thanks!


4 Lisa (Homesick Texan) April 15, 2009 at 7:29 am

Margarita slaw? Chipotle mayo? You’re talking my language!


5 Joelen April 15, 2009 at 7:45 am

Mmmm! These variations on the traditional classics all sound amazing!


6 wendy April 15, 2009 at 10:58 am

Sounds good! I’d love to make this.


7 Kelsey April 15, 2009 at 11:04 am

I’ll go with “her” tacos. They sounds great! Margarita slaw and chipotle mayo is right up my alley, especially if I get to eat them with shrimp and tortillas!


8 nita scot April 15, 2009 at 1:14 pm

Looks delicious!! Margarita slaw sounds great


9 PenniesonaPlatter April 15, 2009 at 4:17 pm

I do our meal planning on Saturdays…and sometimes it’s quick, while other times I’m drooling and deciding over recipes on other blogs I want to try! lol Your photos are great, btw!


10 pam April 15, 2009 at 5:31 pm

I love the sound of your tacos. I love anything with cilantro, and add some tequilla, and I am sooo there.


11 Tara April 15, 2009 at 5:36 pm

these tacos look outstanding!!! i’ve been on a mission to find awesome fish/seafood tacos and have this recipe on the menu for next week already! thanks so much for sharing!!!!


12 Kerstin April 15, 2009 at 8:18 pm

My hubby would go crazy over your Chipotle Mayonnaise – it looks really good! I’m impressed you do meal planning, I’m just not that organized!


13 emiglia April 16, 2009 at 5:16 am

I’m lucky to have a boy who likes pretty much everything I put in front of him… but when something gets too “girly” (i.e. not enough meat and cheese) he goes foraging after dinner. This is a good idea… I’ll have to start throwing cheese and beef on top of “his” salads, tacos, pasta, etc.

And I agree with you… the “her” tacos sound awesome!


14 Nann May 2, 2011 at 5:27 pm

Wondering what u would use for protein if u didn’t want shrimp. What would b go with the mayo and slaw best? Thanks


15 foodiebride May 2, 2011 at 9:24 pm

@Nann, a mild white fish or even chicken!


16 Kelly Davie February 15, 2013 at 1:55 pm

That chipotle mayo looks amazing! How long would you keep it in the fridge before it gets yucky?


17 foodiebride February 17, 2013 at 2:55 pm

A week, easy.


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