Shrimp Tacos with Slaw
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 Tacos
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Calories
355 kcal
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Course
Main Course, Dinner
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Cuisine
International
Shrimp Tacos with Slaw
Description
Shrimp Tacos with Slaw bring together sautéed shrimp, corn tortillas, and a bright, herb-infused slaw. The recipe features shrimp seasoned lightly with salt, pepper, and sugar, sautéed in oil until they curl and turn pink, indicating perfect doneness. The oregano lime slaw adds a fresh crunch with green cabbage dressed simply with lime juice and dried oregano. The creamy cilantro avocado sauce blends mayonnaise, avocado, cilantro, lime, and a touch of cayenne for a subtle heat. Together, these components are assembled into softened corn tortillas and topped with crumbled cotija or feta cheese, adding a salty touch that complements the fresh and lightly spiced elements.
The dish is suitable for casual meals or light dinners offering textures from crispy to creamy. The slaw’s acidity balances the richness of the shrimp and sauce. This recipe’s components also allow for flexible assembling and serving.
Properly rinsing shrimp before cooking helps maintain freshness and flavor, while careful cooking to just pink curled shrimp ensures a tender bite without toughness. Using soft tortillas warmed lightly in oil and lightly salted enhances texture and taste.
Ingredients
- 6 corn tortillas soft
- 1/2 cup cotija cheese (or feta)
OREGANO LIME SLAW:
- 2 cups green cabbage shredded
- 1 lime juiced
- 2 teaspoon oregano dried
CILANTRO AVOCADO SAUCE:
- 1/2 cup mayonnaise
- 1/2 avocado
- 1/2 cup cilantro
- 1 lime juiced
- pinch of cayenne pepper (optional)
SHRIMP:
- 1 pound Shrimp (20 to 25 shrimp)
- 1 teaspoon sugar
- salt to taste
- black pepper to taste
- 1 tablespoon vegetable oil
Instructions
- In a small fry pan, heat the corn tortillas in a little bit of oil and lightly salt.
OREGANO LIME SLAW:
- Toss all ingrendients together and season with a pinch of salt.
CILANTRO AVOCADO SAUCE:
- Mix all ingredients thoroughly in a blender.
SHRIMP:
- Peel shrimp, pat it dry, season with salt, pepper, and sugar. Heat oil over medium high heat and add shrimp. Cook until shrimp are curled and pink.
- Layer the shrimp, cabbage, and sauce in a warm corn tortilla. Top with a little cotija (or feta) cheese.
Notes
- Rinse shrimp thoroughly under cold water before cooking and discard any that appear off in texture or smell.
- If using frozen shrimp, thaw under cool running water, avoiding hot water to maintain texture.
- Remove shrimp from heat as soon as they turn pink and form a loose "C" shape to keep them tender and avoid chewiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Tacos
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Calories | 355kcal | 18% |
| Carbohydrates | 18g | 6% |
| Protein | 20g | 40% |
| Fat | 23g | 35% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 209mg | 70% |
| Sodium | 864mg | 36% |
| Potassium | 267mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 20.2mg | 22% |
| Calcium | 216mg | 22% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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