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–+ servings

Shrimp Tacos with Cucumber Cilantro Slaw

Servings 4

Ingredients

Shrimp Tacos
  • 1 lb small shrimp peeled, deveined and tail removed
  • 2 tsp extra virgin olive oil
  • 2 tsp finely grated lime zest
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground pepper, plus more to taste
  • Cucumber Jalapeno Coleslaw (recipe below)
  • 4-6 flour or corn tortillas
  • Garnish with: chopped tomatoes, lime wedges, cilantro, green onion
Cucumber Jalapeno Coleslaw
  • 1 10oz package of shredded cabbage (some brands have carrot in it too, that’s what we used)
  • 1 cucumber, seeded and finely chopped
  • 1 large jalapeño, seeded and finely chopped
  • 1/4 cup chopped red onion
  • 1/3 cup chopped cilantro
  • 1 1/2 limes, zest and juiced, divided
  • 1/4 cup mayonnaise
  • salt and pepper to taste

Instructions

Shrimp Tacos
  • To prepare shrimp & salad: Preheat oven to 400 degrees.
  • Toss shrimp with olive oil, lime zest, salt, and pepper. Spread out on baking sheet and roast in oven for approximately 10 min or until shrimp are opaque white.
  • To assemble: Place a small amount of the cucumber jalapeno coleslaw on bottom of tortilla, top with three shrimp per tortilla and garnish with cilantro, tomato, and green onion.
  • Serve immediately.
Cucumber Jalapeno Coleslaw
  • In a large mixing bowl, combine the cabbage, cucumber, jalapeño, onion, cilantro, and lime zest.
  • In a small bowl, combine the mayonnaise and all the lime juice. Stir to combine and make the dressing.
  • Pour the dressing over the cabbage mixture and toss to coat well. Season to taste with salt and pepper.
  • *Note: For optimal taste, make ahead of time to allow the flavors to meld. This can also be made a day in advance as the cabbage holds up well. If you’d like more spice, you can add another jalapeño.
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