Shrimp Tacos with Cabbage Slaw
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 10 min
- Cost
- $18.00
- Nutrition
- 480 cal · 28g protein
- quick
- high-protein
🍳 1 pan · Picky-eater safe bet: a plain tortilla
Shrimp Tacos with Cabbage Slaw is a Mexican weeknight dinner that serves 4 and is on the table in about 25 minutes, for around $18 in groceries. You'll need 1 pan, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain a plain tortilla works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Chips and salsa (2 min)
Contains: Eggs · Shellfish— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- LadleDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
- Wooden spoonsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1¼ lb shrimp
- 12 count corn tortillas
- 1 package coleslaw mix
- 2 count limes
- ¼ cup mayonnaise
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 bunch fresh cilantro
- 1 count avocado
- 1 tbsp vegetable oil
- 3/4 tsp salt
Steps
- Make the slaw: stir the mayo with the juice of 1 lime and 1/4 tsp salt, then toss with the coleslaw mix and a handful of chopped cilantro. Chill while you cook.
- Pat the shrimp dry and toss with the chili powder, garlic powder and 1/2 tsp salt.
- Heat the oil in a large skillet over medium-high heat and cook the shrimp 1-2 minutes per side until pink, curled and opaque throughout (145°F inside).
- Warm the tortillas in a dry skillet or wrapped in a damp paper towel in the microwave for 30 seconds.
- Fill tortillas with shrimp, slaw and sliced avocado, and serve with lime wedges.
- Picky eaters can have plain shrimp and avocado in a tortilla if the slaw is a hard sell.
- Make ahead: mix the slaw and season the shrimp up to a day ahead and store them separately, covered, in the fridge.
On the side: Chips and salsa (2 min)
1 bag tortilla chips, 1 jar salsa
- Put out the chips with a bowl of salsa.
Nutrition per serving
- Protein
- 28 g
- Carbohydrates
- 42 g
- Fiber
- 6 g
- Sugar
- 1 g
- Fat
- 22 g
- Saturated fat
- 4 g
- Sodium
- 620 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop