SHRIMP TACOS WITH MANGO SLAW
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the dressing: Pulse the mayonnaise, Sriracha, lime juice, sugar, 1/4 cup cilantro and 1 tablespoon water in a mini food processor until smooth. (Or finely chop the cilantro and mix with the rest of the ingredients in a bowl.)
- Place the shrimp in a bowl and toss with 2 tablespoons of the dressing; set aside. Roughly chop the remaining 1/2 cup cilantro. Toss with the coleslaw mix, mango, red onion and the remaining dressing. Season with salt.
- Heat the vegetable 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.
- Warm the taco shells as the label directs. Fill the shells with the shrimp and some slaw. Serve with the lime wedges and more Sriracha. Refrigerate any extra slaw for up to 3 days.
Nutrition Facts : Calories 435 calorie, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 133 milligrams, Sodium 493 milligrams, Carbohydrate 43 grams, Fiber 5.5 grams, Protein 22 grams, Sugar 10 grams
SHRIMP TACOS
I got the idea for these shrimp tacos from a favorite restaurant. The shrimp is sauteed in honey butter, topped with a delicious mango salsa, and wrapped in a tortilla. It tastes worth a million bucks yet is so simple. Everyone will be begging for more.
Provided by abewasabe
Categories World Cuisine Recipes Latin American Mexican
Time 47m
Yield 4
Number Of Ingredients 11
Steps:
- Toss the mango, avocado, tomatoes, cilantro, onion, garlic, salt, and lime juice together in a bowl. Cover and refrigerate for 30 minutes.
- Melt the honey butter in a skillet over medium-high heat. Add the shrimp; cook and stir until pink and opaque, 2 to 3 minutes.
- To serve, place a few shrimp onto a warm tortilla, top with mango salsa and fold up. Repeat with remaining ingredients.
Nutrition Facts : Calories 566.8 calories, Carbohydrate 59.5 g, Cholesterol 187.5 mg, Fat 23.1 g, Fiber 7.8 g, Protein 31.2 g, SaturatedFat 6.8 g, Sodium 950.7 mg, Sugar 14.9 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
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 8 servings
Number Of Ingredients 21
Steps:
- For the slaw: Combine the sliced jalapeno and shredded green and purple cabbage in a large bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, cayenne and salt. Pour the milk mixture over the cabbage and jalapeno and toss to combine. (Cover and refrigerate for a couple of hours if you have the time.) Before serving, toss in the cilantro.
- For the shrimp: Heat the oil in a heavy skillet over high heat. Throw in the shrimp and cook, tossing it around, until opaque, 2 to 3 minutes. Reduce the heat to low and pour in the tomato or enchilada sauce, stirring to combine. Stir in the cumin and cook for another 1 to 2 minutes. Add the butter, then remove from the heat.
- Serve the warm tortillas with the shrimp, slaw, pico de gallo, avocado slices, sour cream and pepper jack cheese, then let everyone build their own tacos. Be sure to squeeze the lime wedges over the top at the end!
TACO SLAW
The local taco truck serves their chicken tacos with cabbage, cilantro and lime. This is my attempt to recreate their taco toppings.
Provided by mixingmedias
Categories Salad Coleslaw Recipes No Mayo
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- In a bowl, mix together the cabbage, jalapeno pepper, red onion, carrot, cilantro, and lime juice.
Nutrition Facts : Calories 26.9 calories, Carbohydrate 6.6 g, Fat 0.1 g, Fiber 2.3 g, Protein 1.1 g, Sodium 18.6 mg, Sugar 3 g
SPICY SHRIMP TACOS WITH GARLIC CILANTRO LIME SLAW
The BEST Shrimp Tacos with Garlic Cilantro Lime Slaw - ready in about 30 minutes and loaded with flavor and texture. SO YUM!
Provided by Pinch of Yum
Categories Dinner
Time 30m
Number Of Ingredients 16
Steps:
- Pulse all the sauce ingredients in a food processor or blender until mostly smooth.
- Toss some of the sauce (not all) with the cabbage. We'll use the leftover sauce to top the tacos.
- Pat the shrimp dry with paper towels. Toss the shrimp in a small bowl with the spice mix to get it coated. Heat a drizzle of oil a large skillet over medium high heat. Add the shrimp to the hot pan and sauté for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.
- For the prettiest and easiest-to-eat assembly, go in this order: smashed avocado, slaw, and shrimp. Finish with Cotjia cheese, lime wedges, and extra sauce.
Nutrition Facts : Calories 426 calories, Sugar 3.4 g, Sodium 930.4 mg, Fat 21.7 g, SaturatedFat 4.3 g, TransFat 0.3 g, Carbohydrate 34.5 g, Fiber 5.3 g, Protein 27.9 g, Cholesterol 199.4 mg
SHRIMP TACOS WITH SLAW
This homemade Shrimp Taco Recipe with Slaw and a creamy Cilantro Lime Sauce is a KEEPER. The juicy shrimp are stacked on a bed of the crunchy slaw and topped with avocado, tomatoes and the sauce.
Provided by Valentina's Corner
Categories Main Course
Time 15m
Number Of Ingredients 16
Steps:
- In a bowl, combine all the ingredients for the cilantro lime sauce.
- Finely shred the green cabbage and red cabbage. Add some of the dressing and mix until well combined.
- Cube the avocado and tomatoes.
- Season the shrimp with taco seasoning.
- In a skillet, heat oil and butter until hot. Once hot add the shrimp and cook 2 minutes per side, or until pink and opaque.
- Warm the tortillas. Assemble: Add the cabbage slaw, shrimp, avocado, tomatoes. Drizzle with more cilantro lime sauce and fresh lime juice.
- Enjoy!
Nutrition Facts : ServingSize 6 g, Calories 385 kcal, Carbohydrate 21 g, Protein 20 g, Fat 25 g, SaturatedFat 6 g, Cholesterol 211 mg, Sodium 1015 mg, Fiber 4 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
POPCORN SHRIMP TACOS WITH CABBAGE SLAW
These healthy popcorn shrimp tacos combine classic flavors in a new way! It's one of my family's favorites. To make them low-carb, use lettuce instead of tortillas. -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine coleslaw mix, cilantro, lime juice, honey, salt and, if desired, jalapeno; toss to coat. Set aside., Preheat air fryer to 375°. In a shallow bowl, whisk eggs and milk. Place flour in a separate shallow bowl. In a third shallow bowl, mix panko, cumin and garlic powder. Dip shrimp in flour to coat both sides; shake off excess. Dip in egg mixture, then in panko mixture, patting to help coating adhere., In batches, arrange shrimp in a single layer in greased air-fryer basket; spritz with cooking spray. Cook until golden brown, 2-3 minutes. Turn; spritz with cooking spray. Cook until golden brown and shrimp turn pink, 2-3 minutes longer., Serve shrimp in tortillas with coleslaw mix and avocado.
Nutrition Facts : Calories 456 calories, Fat 12g fat (2g saturated fat), Cholesterol 213mg cholesterol, Sodium 414mg sodium, Carbohydrate 58g carbohydrate (11g sugars, Fiber 8g fiber), Protein 29g protein.
SHRIMP TACO WITH MANGO SLAW
Make and share this Shrimp Taco With Mango Slaw recipe from Food.com.
Provided by Batmans Chef
Categories One Dish Meal
Time 23m
Yield 12 tacos, 6 serving(s)
Number Of Ingredients 13
Steps:
- 1. To make the dressing: Pulse the mayonnaise, chili sauce, lime juice, sugar, 1/4 C cilantro and 1 Tablespoon water in mini food processor until smooth.
- 2. Place raw shrimp in a bowl and toss with two tablespoons of the dressing, set aside.
- 3. Roughly chop the remaining 1/2 C Cilantro. Toss with the coleslaw mix, mango, red union and the remaining dress. Season with salt if desired.
- 4. Heat the vegetable oil in a large skillet over medium-high heat. Add the shrimp and cook, stirring occassionally until opaque - about 3 minutes. Transfer shrimp to a plate.
- 5. Warm the taco shells as the label directs. Fill the shells with the shrimp and some slaw. Serve with lime wedges and chili sauce. Refridgerate any extra slow for up to 3 days.
- * We substituted Tostito Scoops for the taco shells and served cold. Put a little shrimp and slaw in each scoop.
Nutrition Facts : Calories 261.9, Fat 10.2, SaturatedFat 2.3, Cholesterol 73.5, Sodium 486.9, Carbohydrate 33.8, Fiber 4.5, Sugar 11.5, Protein 11.2
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GRILLED SHRIMP TACOS WITH CABBAGE SLAW - THE LEMON …
From thelemonbowl.com
4.5/5 (4)Total Time 21 minsCategory Main Course, Main DishCalories 285 per serving
- In a small bowl, toss together shrimp with next six ingredients (garlic stir-in paste through cayenne.) Grill shrimp on high heat for 2-3 minutes per side or until bright pink.
- While shrimp are grilling, toss together cabbage slaw in a medium bowl. Check for seasoning and add salt and pepper to taste.
SHRIMP TACOS WITH LIME SLAW | BETTER HOMES & GARDENS
From bhg.com
5/5 (106)Calories 233 per serving
- Thaw shrimp, if frozen. Rinse shrimp; pat dry. In a resealable plastic bag combine olive oil, garlic, cumin, chili powder, and 1/4 tsp. salt; add shrimp. Seal bag and turn to coat shrimp; chill 30 minutes.
- Meanwhile, finely shred peel from lime; juice lime. For lime slaw, in a large bowl combine the lime peel, lime juice, cabbage, and remaining 1/4 tsp. salt; set aside. In a small bowl combine sour cream and chipotle pepper; set aside. Wrap tortillas in foil.
- Thread shrimp on 10-inch metal skewers.* On a covered grill, grill tortilla packet directly over medium heat for 5 minutes; turning once. Add shrimp to grill; cook 5 to 8 minutes or until opaque, turning halfway through grilling. Remove tortilla packet from grill. Remove shrimp from skewers.
- To serve, spread tortillas with sour cream mixture. Top with lime slaw and shrimp. Sprinkle with cilantro and pass lime wedges, if desired.
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4.9/5 (9)Total Time 20 minsCategory Main DishCalories 461 per serving
15 MINUTE SHRIMP TACOS RECIPE WITH SLAW - IFOODREAL.COM
From ifoodreal.com
5/5 (98)Calories 171 per servingCategory Dinner
- In a medium bowl, add shrimp, 1 tbsp taco seasoning, garlic powder and pepper. Stir and set aside.
- 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.
- In a large bowl, add slaw, cilantro, salt and almost all of the sauce, reserving some for drizzling on tacos. Stir gently.
EASY SHRIMP TACOS RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Total Time 20 minsServings 4
- 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.
- Meanwhile, combine cabbage, red onion, cilantro, sugar, lime zest, 2 tablespoons of the lime juice, 1/2 teaspoon of the salt, and remaining 1 tablespoon oil and 1/4 teaspoon pepper in medium bowl, and toss to coat.
- Process avocado, mayonnaise, sour cream, and remaining 1 tablespoon lime juice and 1/2 teaspoon salt in bowl of a food processor until smooth.
- Spread shrimp in a single layer on a baking sheet. Broil in preheated oven until shrimp is cooked through, 3 to 5 minutes. Serve shrimp with slaw, avocado crema, and tortillas. Top with jalapeño, radish, and hot sauce, if desired.
SHRIMP TACOS WITH SLAW - CREME DE LA CRUMB
From lecremedelacrumb.com
5/5 (15)Total Time 20 minsCategory Main CourseCalories 181 per serving
- Stir together mayo, lime . juice, salt, sugar, and cilantro. Pour over cabbage slaw and toss to combine. Cover and chill until ready to use.
- Assemble tacos by filling tortillas with shrimp and topping with creamy cabbage slaw. Serve immediately.
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5/5 (64)Category Dinner, Fish, Main Dish
- In a large bowl, whisk together lime juice, cilantro, garlic, cumin, olive oil, lime zest and season with salt.
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From realsimple.com
4/5 (37)Total Time 40 mins
- Prepare the Slaw: Whisk together mayonnaise, vinegar, sugar, salt, and cayenne in a large bowl. Add both cabbages and cilantro and toss to combine. Let stand at least 20 minutes.
- Prepare the Tacos: Pour oil into a large heavy-bottomed pot to a depth of about 2 inches and afix with a deep-fry thermometer; heat over medium-high to 350°F. Combine flour, cornstarch, and salt in a medium bowl. Make a well in the center and whisk in seltzer and egg white until just combined.
- 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.
- Divide shrimp evenly among tortillas and top with slaw, hot sauce, and scallions. Serve with lime wedges.
EASY SHRIMP TACOS (CRUNCHY SLAW & CREAMY SAUCE!) - PINCH ...
From pinchandswirl.com
Ratings 20Calories 250 per servingCategory Main Course
- Whisk together mayonnaise, sour cream and sriracha sauce in a small bowl. Add water, a few drops at a time, to reach your desired consistency. Set aside.
- Place a large piece of aluminum foil near cooktop. Heat a dry, heavy skillet (ideally cast iron) over medium high heat until hot. Add one corn tortilla; cook 30 seconds on each side until softened and lightly charred. Transfer to aluminum foil and fold around tortilla to keep warm. Repeat with remaining tortillas.
SHRIMP TACOS WITH CREAMY SLAW - MEXICAN RECIPES - OLD EL PASO
From oldelpaso.com
Servings 10Total Time 25 minsCategory Tacos
- In medium bowl, mix lime peel, lime juice, mayonnaise, sugar, salt and red pepper. Add cabbage and cilantro; stir to coat. Set aside.
- In 12-inch nonstick skillet, heat oil over medium-high heat until hot. Add shrimp mixture; cook and stir 2 to 4 minutes or until shrimp turn pink. Remove from heat.
SHRIMP TACOS WITH PINEAPPLE SLAW - THE COOKIE ROOKIE®
From thecookierookie.com
4.5/5 (2)Total Time 20 minsCategory Main CourseCalories 234 per serving
- Place the cabbage, pineapple, and onion into a bowl and toss in oil, honey, and lime juice. Stir until combined. Place in refrigerator until ready to assemble tacos.
- Add shrimp to skillet and cook on one side of 1-2 minutes, before turning shrimp and cooking for an additional 1-2 minutes or until shrimp is pink and opaque.
SHRIMP TACOS WITH JALAPEñO LIME SLAW - THE TOASTY KITCHEN
From thetoastykitchen.com
5/5 (2)Total Time 16 minsCategory Main CourseCalories 366 per serving
- In a bowl, add cabbage, onion, and jalapeño. Zest lime into bowl, then slice in half and juice both halves into bowl. Add sour cream, olive oil, and salt, stirring until coated. Set aside.
- In a sauté pan over medium heat, add olive oil. When hot, add shrimp and spread into a single layer. Cook for about 2 minutes, flip, then cook another 2 minutes, or until shrimp form a "U" shape and look pink and mostly white. When shrimp curl to form an "O" shape, they are overcooked. (Cooking time will depend entirely on the size of your shrimp - look for visual cues and worry less about cooking time)
- Meanwhile, warm your tortillas in one of two ways: Microwave: stack tortillas on a plate and cover with a damp paper towel. Microwave in 30 second bursts until warmed through. Stove top: in a dry skillet over medium heat, add tortillas one at a time and cook for 15-30 seconds per side.
SHRIMP TACOS WITH CREAMY COLESLAW - BUTTERY SALSA & PALEO ...
From flavcity.com
3.9/5 (71)Servings 3Cuisine MexicanCategory Main Course
- Start by adding the shrimp to a large bowl and drizzle over 1 teaspoon of oil along with the paprika, cumin, chile powder, and coriander. Mix well and let marinate at room temperature for 10-20 minutes. Remember to add salt right before the shrimp go in the pan, adding now will draw out too much water.
- Meanwhile, make the slaw by adding the slaw mix to a large bowl along with the finely chopped kale, raisins, pepitas, ¼ teaspoon salt, and a couple cracks of pepper. In a separate bowl, make the slaw dressing by adding the mayonnaise , lime juice, tamari, mustard, horseradish, ¼ teaspoon salt, and a couple cracks of pepper. Mix well and check for seasoning, you may need a bit more lime because you want the flavor to be on the acidic side. Don’t mix the slaw with the dressing until ready to serve.
- Cook the shrimp by pre-heating a pan, ideally cast iron but non-stick works too, over medium-high heat with 2 tablespoons of oil. Add just under 1 teaspoon of salt to the shrimp and mix well. Once the pan is really hot, add the shrimp, making sure not to overcrowd the pan, so you may need to work in two batches. Let the shrimp cook for 2-3 minutes, until very crusty, flip, and cook for only 30-60 seconds more. Remove shrimp from the pan. Wipe out any excess oil and then add the bone broth and turn the heat down to low. Add 1 cup of salsa and turn the heat to medium. Allow the sauce to reduce in half, should take about 5 minutes. Meanwhile, roughly chop the shrimp to get them ready to go back in the pan. Add the butter and mix well so the sauce gets silky and creamy, then add the shrimp and juices to the pan. Turn the heat off and mix the shrimp well to coat in the buttery salsa.
- To serve the tacos, warm some tortillas, place a little slaw in the bottom, top with the shrimp, and extra salsa. Enjoy!
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From spendwithpennies.com
5/5 (26)Total Time 25 minsCategory Main CourseCalories 265 per serving
- Heat oil over medium-high heat. Add shrimp and cook 2 minutes, flip and cook an additional 2-3 minutes or until cooked through.
SHRIMP TACOS RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Total Time 1 hr 10 minsServings 8Calories 277 per serving
- Make filling: In a large bowl, thoroughly combine all filling ingredients, except shrimp. Add shrimp and toss to coat. Cover and refrigerate for 30 minutes.
- Make slaw: In a large bowl, whisk mayonnaise, sour cream, lime juice, chile and adobo sauce. Add broccoli slaw mix, onion and cilantro. Mix well. Season with salt. Cover and refrigerate.
- Place a skillet large enough to hold shrimp in a single layer over medium heat. Cook shrimp until just opaque and cooked through, 3 to 5 minutes, turning once.
SHRIMP TACOS WITH ASIAN CABBAGE SLAW | EASY WEEKNIGHT RECIPES
From easyweeknightrecipes.com
5/5 (5)Total Time 20 minsCategory DinnerCalories 235 per serving
- In a small bowl or jug, make the Asian dressing by whisking together all the ingredients until well combined.
SHRIMP TACOS - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
Ratings 91Calories 253 per servingCategory Dinner, Main Course
- Pat both sides of the shrimp dry and then gently toss in a large bowl with the garlic, salt, cumin, chili powder, onion powder, and 3 tablespoons of olive oil. Cover and place in the fridge while preparing the rest of this dish (at least 15 minutes and up to overnight).
- Zest and juice 1 lime to get 3 tablespoons juice and 1/2 teaspoon zest. Add the juice and zest to a powerful blender or mini food processor along with the minced garlic, cilantro, 1/2 of the seeded jalapeño, and mayo. (Add more of the jalapeño for a spicier sauce; add slowly if you're worried about the heat). Add salt and pepper to taste and blend or pulse until smooth. Add in the sour cream and pulse once more to combine.
- Remove 1/2 a cup of the cilantro-lime sauce and toss it with the shredded green cabbage to combine.
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5/5 (6)Total Time 30 minsCategory DinnerCalories 461 per serving
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