Shrimp Tacos with Asian Cabbage Slaw
The classic flavors of warm shrimp tacos blend amazingly with a fresh, crunchy Asian slaw in this delicious dinner recipe!
Prep Time15 minutes mins
Cook Time5 minutes mins
Total Time20 minutes mins
Course: Dinner
Cuisine: Asian
Keyword: asian slaw, cabbage slaw, cabbage slaw for tacos, easy shrimp tacos, fish taco slaw, shrimp taco recipe, shrimp tacos, shrimp tacos with slaw
Servings: 8
Calories: 235kcal
For the Slaw
- 3/4 cup red cabbage, shredded
- 3/4 cup green cabbage, shredded
- 1/2 cup carrot, shredded
- 1/4 cup scallions, finely chopped
For the Shrimp Tacos
- 1 pound shrimp, peeled and deveined, tails removed
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 1/2 tablespoons taco seasoning
- 6 to 8 flour tortillas, or corn tortillas, warmed
For Serving
- Avocado, cubed
- Lime juice
- Sesame seeds
- Fresh cilantro, chopped
In a large mixing bowl, mix together all the slaw ingredients.
In a small bowl or jug, make the Asian dressing by whisking together all the ingredients until well combined.
Pour the dressing over the slaw and toss together until evenly coated. Set aside.
In a skillet over a medium-high heat, add the butter and olive oil. Allow to heat up.
Once hot, add the shrimp and taco seasoning and mix together; cook until shrimp are pink and opaque. About 3 to 4 minutes.
Assemble the tacos by placing a serving of the asian slaw in the centre of a warmed tortilla. Top with a few of the prepared shrimp. Squeeze lime juice over the shrimp, and add some avocado, sesame seeds, and fresh chopped cilantro.
Serve immediately and enjoy.
Calories: 235kcal | Carbohydrates: 19g | Protein: 14g | Fat: 11g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 802mg | Potassium: 164mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1600IU | Vitamin C: 11mg | Calcium: 127mg | Iron: 2mg