Shrimp Tacos with Coleslaw
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Shrimp Tacos with Coleslaw

It seems like an odd combination, but adding some homemade coleslaw to shrimp tacos makes a delicious and light weeknight meal!
Course Main Dish
Cuisine American
Keyword seafood, shrimp, tacos
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 461kcal
Author Stephanie Lynch

Equipment

Ingredients

Coleslaw

  • 1 small cabbage shredded
  • 1 small carrot shredded
  • 2 green onions sliced
  • 1 clove garlic minced
  • 1 tbsp lime juice
  • 2 tbsp mayonnaise
  • 1 tsp honey
  • salt and pepper to taste

Shrimp

  • 1/3 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp paprika
  • 12 oz shrimp medium
  • 2 tbsp oil

Tacos

Instructions

Coleslaw

  • Shred or thinly slice cabbage and carrots
  • Combine cabbage and carrots in a large mixing bowl
  • Whisk all other coleslaw ingredients together
  • Pour sauce over cabbage and toss to combine
  • Place in the refrigerator to sit while making the rest of the meal

Shrimp

  • Heat the oil in a large skillet over medium-high heat
  • In a small bowl, combine the flour, salt, pepper, and paprika
  • Dredge each shrimp in the flour mixture until they are covered
  • Cook the shrimp in a single layer in the heated oil for about 3-5 minutes per side, until cooked through

Tacos

  • Heat the corn tortillas according to the directions
  • Build each taco by place a tortilla on the plate, topped with a scoop of coleslaw and followed by a few of the shrimp
  • Garnish with cilantro and a splash of lime juice as desired

Nutrition

Calories: 461kcal | Carbohydrates: 56g | Protein: 25g | Fat: 15g | Saturated Fat: 1g | Cholesterol: 217mg | Sodium: 1072mg | Potassium: 584mg | Fiber: 10g | Sugar: 8g | Vitamin A: 2395IU | Vitamin C: 72mg | Calcium: 266mg | Iron: 4.2mg