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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
461
kcal
Author
Stephanie Lynch
Equipment
Chef Knife
Cutting Board
Box Grater
Garlic Press
Mixing Bowls - Stainless Steel
Whisk - Wire
Cast Iron Skillet
Tortilla Warmer
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:
461
kcal
|
Carbohydrates:
56
g
|
Protein:
25
g
|
Fat:
15
g
|
Saturated Fat:
1
g
|
Cholesterol:
217
mg
|
Sodium:
1072
mg
|
Potassium:
584
mg
|
Fiber:
10
g
|
Sugar:
8
g
|
Vitamin A:
2395
IU
|
Vitamin C:
72
mg
|
Calcium:
266
mg
|
Iron:
4.2
mg