Shrimp Tacos
Try these easy shrimp tacos featuring seasoned and juicy shrimp plus a zesty Asian cabbage slaw, all topped with a creamy, flavorful dressing.
Servings: 8
Ingredients
For the Slaw
- ¾ cup shredded red cabbage
- ¾ cup shredded green cabbage
- ½ cup shredded carrot
- ¼ cup finely chopped scallions
For the Asian Dressing
- ½ tablespoon minced fresh ginger
- 1½ tablespoons mayonnaise
- 1 tablespoon sesame oil
- 1 tablespoon low sodium soy sauce
- ½ tablespoon rice vinegar
- 1 teaspoon honey
For the Shrimp Tacos
- 1 pound shrimp peeled and deveined, tails removed
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1½ tablespoons taco seasoning
- 6 to 8 flour tortillas or corn tortillas, warmed
For Serving
- cubed or sliced avocado
- fresh lime juice
- sesame seeds
- freshly chopped cilantro
Instructions
- 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 large skillet set over 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 center 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.
Nutrition
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
