Ingredients
Scale
- 2 pounds large shrimp peeled and deveined
- 1/2 tablespoon cumin
- 1 teaspoon chili powder
- salt & pepper to taste
- 2 tablespoons olive oil
- 2/3 cup real mayonnaise
- 1/4 cup lime juice
- 1/2 tablespoon granulated sugar
- 2 whole scallions chopped, white and light green parts
- 2/3 cup red onion sliced thin
- 1/4 cup cilantro chopped, optional
- 14 oz shredded cabbage or coleslaw mix, 1 pre-shredded bag
- flour tortillas
Instructions
- Blot shrimp with paper towels to remove excess moisture. Season with cumin, chili powder, salt, and pepper to coat evenly.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook half of the shrimp (about 1 pound) until they turn opaque and bright pink, about 90 seconds per side. Remove from the pan, cover, and keep warm.
- Add the remaining tablespoon of olive oil to the pan and repeat the cooking process with the remaining shrimp. Set aside after cooking.
- In a large measuring cup, whisk together mayonnaise, cumin, chili powder, lime juice, sugar, salt, and pepper until smooth.
- In a large bowl, combine chopped scallions, red onion, cilantro (if using), and shredded cabbage. Toss the mixture with the dressing and adjust the seasoning as needed for flavor.
- To assemble tacos, layer slaw and warm shrimp onto soft flour tortillas and serve.
Notes
For extra flavor, let the slaw mixture sit for a bit before serving.
Feel free to add avocado or extra toppings of your choice for more texture.
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 170mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.