Creamy Slaw Recipe For Shrimp Tacos Recipe Cards
SHRIMP TACOS WITH CREAMY SLAW
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Toss coleslaw blend with mayonnaise, onions, lime juice and half the cilantro.
- Heat oil in large skillet on medium heat. Add shrimp and TACO BELL® Taco Seasoning Mix; cook 3 to 4 min. or until shrimp turn pink, stirring frequently.
- Spoon shrimp onto tortillas; top with coleslaw, TACO BELL® Grated Cheese Topping - Cotija, and remaining cilantro. Roll up.
Nutrition Facts : Calories 410, Fat 18 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 120 mg, Sodium 1400 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 21 g
SHRIMP TACOS WITH CREAMY TACO SLAW
The BEST Healthy Shrimp Tacos with cabbage slaw and creamy cilantro lime sauce. Juicy, spicy, and so easy! Cook on the stove or grill.
Provided by Erin Clarke / Well Plated
Categories Dinner
Time 30m
Number Of Ingredients 16
Steps:
- Rinse and pat the shrimp dry, then transfer to a large mixing bowl. Drizzle with 1/2 tablespoon olive oil and sprinkle with the chili powder, chipotle chili, cumin, and salt. Toss to coat evenly. Let rest while you prepare the shrimp taco sauce and slaw.
- Prepare the sauce and slaw: In a food processor fitted with a steel blade, process the Greek yogurt, olive oil, garlic, jalapeno, cilantro, salt, lime zest, and lime juice. Taste and adjust seasonings as desired. Place the cabbage in a mixing bowl and toss with about 1/2 cup of the sauce. Add more sauce if you desire a creamier slaw, then reserve the rest of the sauce for serving.
- Cook the shrimp: In a large nonstick skillet over medium high, heat the remaining 1/2 tablespoon olive oil. Add the shrimp and sauté just until the shrimp is cooked through and no longer translucent in the center, about 4 minutes. Do not overcook! Transfer the shrimp immediately to a plate.
- Warm the tortillas (optional) and assemble the tacos: If you like, warm the tortillas in the microwave (put them in a stack and cover them with a lightly damp towel) or a 250 degree F oven while the shrimp cook. To serve, fill the tortillas with your desired number of shrimp, then top generously with the slaw, extra sauce, a squeeze of lime juice, and any other desired toppings. Enjoy immediately.
Nutrition Facts : ServingSize 1 taco (of 8), including tortilla, shrimp, and slaw, Calories 158 kcal, Carbohydrate 14 g, Protein 13 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 1 mg, Fiber 2 g, Sugar 3 g
SHRIMP TACOS WITH LIME CREMA SLAW
Quick and easy shrimp tacos with lime crema slaw are ready in less than 30 minutes and are packed with flavourful crispy shrimp and creamy cabbage slaw.
Provided by Sam | Ahead of Thyme
Categories Tacos
Time 28m
Number Of Ingredients 18
Steps:
- In a medium bowl, combine shrimp, olive oil, lime juice, cumin, garlic powder, paprika, cayenne, and salt. Toss to combine. Let it sit for a few minutes while you prepare the rest of the ingredients. Then, cook in a 350 F air fryer for 13 minutes, shaking the basket halfway. See notes for pan frying or grilling the shrimp instead.
- In a small bowl, combine sour cream, mayonnaise, lime juice, and salt. In a medium bowl, toss together cabbage, cilantro, and garlic. Pour in half the lime crema sauce into the slaw and toss to combine. Save the rest of the sauce to drizzle on top.
- Heat the soft tortillas according to the package instructions, or heat in an ungreased skillet over medium heat for 30 seconds per side. You can also heat it directly on a gas burner for a few seconds to get char marks on the edges.
- Add a spoonful of slaw to each taco, top with 4 shrimp, sliced avocado, and drizzle a spoonful of sauce on top. Serve with lime wedges on the side.
Nutrition Facts : ServingSize 1 taco, Calories 289 calories, Sugar 2.3 g, Sodium 267.1 mg, Fat 10.5 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 35.4 g, Fiber 6.6 g, Protein 17.1 g, Cholesterol 94.5 mg
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- In a large bowl, combine defrosted peeled and deveined raw shrimp with oil, pomegranate juice, chipotle chili powder, smoked paprika, cumin and salt. Stir to combine and coat well. Then cover and chill in the fridge till you're ready.
- In a small food processor, combine the ingredients for the creamy cilantro sauce (not the coleslaw mix), blend till smooth, and place in the fridge to chill.
- Tortillas can be covered in tin foil and heated in the oven for 5 minutes at 350 or, if you have a gas grill or stovetop, you can toast them over the open flame about 30 seconds per side using tongs (and WATCHING CAREFULLY) to get a nice char. If microwaving, cover with a damp paper towel and heat in 15 second increments.
- Heat a large pan over medium high and add marinated shrimp with all of the sauce. Make sure all the shrimp are in one layer. Cook for 2-3 minutes on the first side, then flip the shrimp and cook another 2-3 minutes until cooked through and light pink. Quickly toss the coleslaw mix with the creamy cilantro sauce, and fill the tortillas with the shrimp and slaw!
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- Dredge half the shrimp in batter, shaking off excess. Carefully lower into hot oil and fry, turning occasionally, until golden and cooked through, 2 to 3 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining shrimp.
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- Preheat broiler with oven rack 6 inches from heat source. Toss together shrimp, cumin, coriander, ancho powder, garlic powder, 1 tablespoon of the olive oil, 1 teaspoon of the salt, and 1/4 teaspoon of the pepper in a medium bowl. Let stand 10 minutes.
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- In a small bowl, add yogurt, mayo, lime juice, taco seasoning, cayenne and black pepper. Stir and set aside.
- Preheat large ceramic non-stick skillet on high heat and add shrimp. Cook until pink on the bottom, flip and cook until no longer gray. For more char, flip once and press on shrimp with spatula. Or you can grill shrimp on a silicone grill mat on high heat.
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- For the Shrimp: Pat the shrimp dry with paper towels. Add to a ziplock bag with olive oil, lime juice and spices. Toss to coat. Rest for 10 minutes while preparing the shrimp taco sauce, or refrigerate for several hours until ready to use.
- Heat a drizzle of oil in a large skillet over medium high heat. Add the shrimp to the hot pan and saute for 2-3 minutes on each side, until pink and cooked through.
- For the Shrimp Taco Sauce: Blend all the sauce ingredients together in a small blender or food processor until smooth and creamy. Add about 1/2 a cup of the sauce to the slaw and stir well to coat.
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