Shrimp Tacos Recipe with Pineapple Slaw
Ingredients
Pineapple Cabbage Coleslaw:
- 3 cups green cabbage (shredded)
- 1 cup fresh or canned pineapple (chopped)
- ½ cup red onion (finely chopped)
- 2 tablespoons olive or avocado oil
- 1 tablespoon honey
- 1 tablespoon fresh lime or lemon juice
Shrimp Tacos:
- 1 tablespoon cooking oil
- 1 pound large shrimp (peeled and deveined)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- 12 tortillas (4-inch or street sized, flour or corn tortillas)
Optional Toppings:
- sour cream (Mexican crema, salsa, pico de gallo, guacamole, fresh lime, fresh cilantro)
Instructions
- 1
Combine
- 2
Place the cabbage, pineapple, and onion into a bowl and toss in oil, honey, and lime juice. Stir until combined. Place in refrigerator until ready to assemble tacos.
- 3
Heat 1 tablespoon of cooking oil in a large skillet over medium.
- 4
Season
- 5
As the oil heats, generously season the shrimp with salt, black pepper, cumin, and coriander.
- 6
Cook
- 7
Add shrimp to skillet and cook on one side for 1-2 minutes; then flip shrimp and cook for an additional 1-2 minutes, or until shrimp is pink and opaque.
2 min - 8
Remove the skillet from the heat and set aside.
- 9
Warm
- 10
Wrap the tortillas in damp paper towels and microwave for 1 minute, or until warm. You can also wrap them in foil and place them into a hot oven until pliable.
1 min - 11
Fill
- 12
Divide the cabbage and pineapple among the tortillas followed by the shrimp filling.
- 13
Serve with desired optional toppings.
Nutrition
Per serving (based on 6 servings)
