Tajín Shrimp Tacos with Cabbage Slaw
Shrimp Tacos Recipe from EatingWell.
Prep time: 10 minutes
Cooking time: 5 minutes
Servings: 4 servings
Ingredients
- 2 cups shredded tricolor coleslaw mix
- 1 cup chopped fresh pineapple
- 2 tablespoons extra-virgin olive oil, divided
- 12 ounces large peeled and deveined raw shrimp (about 20 shrimp), patted dry
- 1 1/2 teaspoons lower-sodium chile-lime seasoning (such as Tajín)
- 8 (6-inch) corn tortillas, warmed
- Lime wedges, for serving (optional)
Directions
- Toss coleslaw mix, pineapple and 1 tablespoon oil together in a medium bowl until evenly coated. Set aside at room temperature.
- In another medium bowl, toss shrimp with chile-lime seasoning until evenly coated.
- Heat the remaining 1 tablespoon oil in a large cast-iron skillet over medium-high heat until shimmering. Add the shrimp; cook, undisturbed, until mostly cooked through and golden brown on the bottoms, 2 to 3 minutes. Flip the shrimp; cook, stirring often, until opaque and fully cooked through, 30 seconds to 1 minute.
- Divide the shrimp among 8 tortillas; top each with coleslaw mixture. Serve with lime wedges, if desired.
