Hawaiian Shrimp Street Tacos Recipes

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HAWAIIAN SHRIMP STREET TACOS



Hawaiian Shrimp Street Tacos image

Provided by Ann

Time 15m

Number Of Ingredients 5

About 2 cups of frozen peeled shrimp, thawed and drained
1/4 - 1/3 cup of Japanese Yum Yum Sauce (recipe here) or Sriracha mayo
Small flour tortillas (6-inch or even smaller)
Tropical Pineapple Mango Coleslaw (recipe here)
Sriracha sauce, if desired, and fresh mint or cilantro for garnish

Steps:

  • If the shrimp have tails on them, pull them off, then put the thawed, peeled shrimp in a mini food processor with the sauce and pulse to roughly shred the shrimp and mix with the sauce. Taste and add more sauce if needed, gently pulsing just a couple times to mix.
  • Scoop about 1/4 cup of the shrimp mixture down the center of each tortilla, then a healthy spoonful of the tropical slaw on top. Garnish with freshly chopped mint and drizzle with sriracha (if desired). Enjoy!

Nutrition Facts : ServingSize 2 - 3 tacos

SHEET PAN SHRIMP TACOS



Sheet Pan Shrimp Tacos image

Make and share this Sheet Pan Shrimp Tacos recipe from Food.com.

Provided by Dusty-Dave

Categories     Mexican

Time 28m

Yield 8 Tacos, 4 serving(s)

Number Of Ingredients 19

1/2 teaspoon cooking spray
8 corn tortillas
1 lb uncooked peeled and deveined shrimp
1 1/4 teaspoons cumin
3/4 teaspoon chili powder
1/2 teaspoon spanish smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
i med avocado, chopped
1 cup sour cream
1 limes, cut into wedges or 1 tablespoon lime juice
1 (8 ounce) package coleslaw mix, for the slaw
1/2 teaspoon salt
2 green onions, thinly sliced
1/4 cup chopped cilantro
1 -2 garlic clove, finely chopped
1/4 teaspoon black pepper
1/2 jalapeno pepper, seeded finely chopped
1 teaspoon lime juice

Steps:

  • toss to combine all ingredents below the slaw mix.
  • let set in fridge at least 1 hour.
  • adjust salt and jalapeño if necessary.
  • preheat oven to 400f.
  • Wrap the tortillas in tin foil.
  • dry the shrimp, toss in the cumin, paprika, chili, salt and black pepper.
  • place the shrimp on a well sprayed sheet pan wit the tortillas on one corner.
  • cook on a center shelf 6 to 8 minutes. the shrimp should be opaque and pink.
  • drizzle the cooked shrimp with lime juice.
  • fill the tortillas with the shrimp, sour creme, slaw and avocado serve with the lime wedges.

Nutrition Facts : Calories 325.3, Fat 14.2, SaturatedFat 7, Cholesterol 172.8, Sodium 1312.9, Carbohydrate 31.1, Fiber 5.6, Sugar 4.9, Protein 20.7

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