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!
Servings 4 servings
Calories 461kcal
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
- 12 flour tortilla shells
- cilantro for garnish
- lime juice for garnish
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