This recipe for these shrimp tacos couldn’t be any simpler!! I love using shrimp as my protein because they cook so quick! The good thing with this dish is you can make the slaw the night before. Once ready to eat just cook up the shrimp and heat up the tortillas and you are ready to go! This is definitely a healthier taco!! Super delicious and full of flavor.
Shrimp Tacos with Creamy Jalapeño Slaw
8-10 oz coleslaw mix
3-4 T lite mayonnaise
1 T extra virgin olive oil
2 green onions, chopped
2 Jalapeño peppers, diced (seeds removed, leave some seeds for spicier taste)
2 t salt
2 t pepper
16-20 medium shrimp, cleaned & deveined
1 t salt
1 t pepper
2 t chili powder
1/2 cayenne pepper, optional
1 T olive oil
4-6 soft tortillas
Directions: In a medium bowl mix together all slaw ingredients. Add more mayo if needed. I prefer a less creamy slaw (watching my figure lol.) Add more salt and pepper to taste. Once done, cover and chill in the refrigerator for at least 1 hour.
Fully season the shrimp with salt, pepper, chili powder and cayenne. Heat a medium sauté pan on medium high heat. Once heated, add in olive oil and let heat for 1 minute. Add in shrimp and cook 2-3 minutes before flipping.
Shrimp cook very fast and are cooked when they are no longer opaque and are light pink in color. Once the shrimp is cooked, remove from the pan.
Warm up the tortillas before assembling.
To assemble add 3-5 shrimp to tortilla and top with a heaping spoonful of slaw and serve. The amount of shrimp and tortillas will depend no only on size of shrimp but how many shrimp you put in each taco.
Note: Normally ALL my tacos have cheese, however, seafood and cheese don’t really go. You don’t even miss the cheese with this slaw but if you want to add cheese you definitely can.