Shrimp Tacos with Slaw & Salsa

Tacos might be my favorite thing to eat. Enter these Shrimp Tacos – With a slaw that gives a bit of crunch and salsa that gives a mix of sweet with a little spice from the shrimp = a perfect flavor combination.

I mean have you ever seen something so beautiful? #TacoTuesday is a staple in my house. & if I’m being honest #TacoThursday is now a thing too. It’s what I call easy ‘meal planning’. Tacos really are easy to throw together and also easy to make different – that way you don’t feel like you’re eating the same thing over and over. I’ve always said that the sauce makes or breaks a dish and with tacos that can be your salsa. The key? Always having salsa, aka a sauce, on hand & that’s easy to do!

Ingredients: Shrimp Tacos

1. Shrimp – I used shrimp for the protein but know that fish would substitute in quite well. I haven’t made these a vegetarian version (beans and/or walnut ‘beef’) as of yet, but definitely will be experimenting more to perfect different flavor combos there. The shrimp is a simple sauté on the stove for a few minutes on each side. Just another reason why I love using shrimp for a quick weeknight meal!
2. Slaw– Another time saver? Pre-cut coleslaw mix. I love using this as a crunchy topping. & as a dietitian I love that it adds another underrepresented vegetable into the mix. Cabbage has an outstanding nutrient profile and has been shown to help lower the risk of certain diseases, improve digestion and combat inflammation. Cabbage is a must add-in veggie and this is a great way to do so!
3. Salsa– aka the greatest addition to these tacos. If you do have a chance, make this homemade. And if you don’t, find a brand/version that you love. The mangos are in season right now and are just so good. Definitely a time to take advantage of using them in recipes. I made a pineapple salsa the other day too!

HELPFUL TIPS FOR MAKING SHRIMP TACOS

A tortilla press is a nice handy tool to use to make homemade tortillas. If making all things homemade is not your thing store bought are just fine. I use them from time to time as well. Just a side note from a dietitian, some bread products can be high in sodium. When you factor in the taco seasoning and sauces along with the tortillas that can possibly lead to a high sodium meal. Just a thought to keep in mind when preparing your complete meal.

The thing about tacos is they can go from hot to cold, quick. That might be the only thing I don’t like about tacos. The key? Having everything already set on the table and ready to assemble and go! Maybe a bread basket to keep the tortillas ‘hot’ is another additional ‘tool’. (since it’s just me in the house, I warm up my tortillas and eat them immediately. But for a family, you do want to keep the tortillas ‘warm’.

A quick weeknight dinner that can be ready in less than 30 minutes and dare I say 15 minutes? Tacos are a simple dinner and help make ‘planning meals’ that much simpler. Trust me. Add tacos to your rotation & take some of the stress of ‘cooking’ out of the way!

GREAT TACO ACCOMPANIMENTS:

• Pickled Onions – these go great with sandwiches and thrown into salads. They really are a staple in my house.
• Pico de Gallo – aka the chunkier form of salsa ingredients, this recipe is the perfect ratio so there isn’t too much onion!
• Chimichurri – I rotate between sauces in my house. & recently discovered these containers (not sponsored, just a fan!) where I’ve been freezing the leftovers. Not only have I been better at less food waste, but now have the ‘sauce’ I need at any time! Win win!

Shrimp Tacos with Slaw & Salsa

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Tacos might be my favorite thing to eat.  Enter these Shrimp Tacos – With a slaw that gives a bit of crunch and salsa that gives a mix of sweet with a little spice from the shrimp = a perfect flavor combination.

• Total Time: 15 minutes
• Yield: 8 1x

Ingredients

Units USM Scale 1x2x3x

• 3 tablespoons mayonnaise
• 1 teaspoon hot sauce OR chili sauce (hot or sweet)
• 2 tablespoons lime juice
• 1/2 teaspoon sugar
• 1/2 cup fresh cilantro
• 1 lb medium shrimp, peeled, deveined, & halved crosswise
• 1–14 ounce coleslaw mix (preshredded cabbage)
• 1/8 teaspoon black pepper
• Mango Salsa
• 1 tablespoon oil
• 8 corn tortilla

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Instructions

1. Make the dressing:  Mix the mayonnaise, hot sauce, lime juice, sugar, 1/4 cup cilantro and 1 tablespoon water until smooth (or you can use a food processor).
2. Place the shrimp in a bowl and mix with 2 tablespoons of the dressing; set aside. Roughly chop the remaining 1/4 cup cilantro.  Toss the coleslaw mix, cilantro, and leftover dressing together.  Season with 1/8 teaspoon black pepper. 
3. Heat the oil in a large nonstick skillet over medium-high heat.  Add the shrimp and cook, stirring occasionally, until opaque, about 3 minutes.  Transfer the shrimp to a plate. 
4. Heat the tortillas in a nonstick skillet over medium heat.  I use PAM spray to coat the pan.  Cook 1-2 minutes on each side.
5. Fill the shells with the shrimp, slaw, and mango salsa.  Serve with extra lime wedges and more hot sauce if desired.   

Notes

• Mango salsa is best eaten the day it’s made.  Make only a half batch if you think you won’t use it all up.  That’s what I usually do.
• I listed 2 corn tortillas for each person, but with this much shrimp you could easily each have another one.

• Author: Amy’s Nutrition Kitchen
• Prep Time: 10
• Cook Time: 5
• Category: Dinner