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!
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
- 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