Shrimp Tacos with Asian Slaw
Seared taco spiced shrimp in warm tortillas with a crunchy ginger sesame slaw, avocado, and lime.
Equipment
- Large skillet
- Mixing bowl
- Small whisk
Ingredients
Main Ingredients
- ¾ cup shredded red cabbage
- ¾ cup shredded green cabbage
- ½ cup shredded carrot
- ¼ cup scallions finely chopped
- ½ tbsp fresh ginger minced
- 1 ½ tbsp mayonnaise
- 1 tbsp toasted sesame oil
- 1 tbsp low sodium soy sauce
- ½ tbsp rice vinegar
- 1 tsp honey
- 1 lb shrimp peeled and deveined, tails removed
- 2 tbsp butter
- 1 tbsp olive oil
- 1 ½ tbsp taco seasoning
- 8 small flour tortillas 6 inch, or corn tortillas, warmed
- 1 ripe avocado cubed or sliced
- 1 lime cut into wedges
- 1 tbsp sesame seeds
- ¼ cup fresh cilantro chopped
Instructions
Cooking
- Make the slaw. Toss both cabbages, carrot, scallions, and ginger with the whisked mayonnaise, sesame oil, soy sauce, vinegar, and honey.
- Heat the fat. Melt butter with olive oil in a skillet over medium high heat.
- Cook the shrimp. Stir in the shrimp and taco seasoning and cook 3 to 4 minutes until pink and 145 degrees F.
- Build. Fill warm tortillas with slaw and shrimp.
- Top. Add lime juice, avocado, sesame seeds, and cilantro.
Notes
Substitutions: Use coleslaw mix for the cabbage and carrot and corn tortillas for flour.
Tips: Dress the slaw just before serving and use a hot, wide pan so the shrimp sear.
Storage: Refrigerate shrimp up to 3 days and slaw up to 1 day. Do not freeze.